Name: Rajasthani ker sangari recipe by Madhuri Jain (Home chef) at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 10
Ingredients: 1/2 cup Ker; 1 and 1/2 cup Sangri; 4 tbsp mustred Oil; 1/4 tsp Hing; 1 tsp Zeera; 1 tsp Saunf; 4-5 Dry Red Chillies; 3 tsp Coriander Powder; 2 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 1 tsp Garam masala Powder; 2 tsp Amchoor Powder; 2 tbsp Curd; 1/4 cup Raisins; Salt to taste; 2 tbsp Fresh Coriander Chopped; Pickle 2 tbsp (not compulsory)

ABOUT Rajasthani ker sangari RECIPE

Ker Sangri is a traditional Rajasthani dish made using dried Ker Berries and Sangri Beans. This dish is more famous in the Marwad region of Rajasthan which is basically a dessert and nothing but these berries and beans grow in the sand. Since the temperature rises very high during the summer, it practically becomes impossible to grow anything, these berries come in handy for cooking and so most households in this region stock their yearly share.

Ingredients Serving: 10

1/2 cup Ker
1 and 1/2 cup Sangri
4 tbsp mustred Oil
1/4 tsp Hing
1 tsp Zeera
1 tsp Saunf
4-5 Dry Red Chillies
3 tsp Coriander Powder
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam masala Powder
2 tsp Amchoor Powder
2 tbsp Curd
1/4 cup Raisins
Salt to taste
2 tbsp Fresh Coriander Chopped
Pickle 2 tbsp (not compulsory)

Instructions

Wash Ker and Sangri separately a few times to remove all the dirt.
Soak in enough water for 8-10 hours.
Wash again a few tims
Add Ker and Sangri in a pressure pan and add 2 cups of water and 1 tsp salt
pressure cook for 1 whistle on high heat and then remove the cooker from the heat.
Let the pressure release and then open the cooker.
Drain the ker sangri.
Wash them once more.
Keep aside.
Heat oil in a karahi / pan.
When the oil is hot, add heeng, zeera and saunf.
Add dry red chilies and fry for a few seconds.
Add coriander powder, red chili powder, turmeric powder, garam masala powder, amchoor powder and mix well.
Add cooked ker and sangri.
Add curd, kishmish and salt and mix well.
Cover and cook for 6-8 minutes.
If u want u can add mix pickle
Garnish with fresh coriander.
Serve hot with dal and roti or rice

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