How to make Ker Sangri sabji

Ker Sangri

An authentic Rajasthani delicacy

  

Ker Sangri is a traditional Rajasthani recipe, it is a combination of dried berries and beans. I learnt this recipe from one of my Marwari friend. It is a spicy and classic recipe after preparing we can use it upto one week and it is very useful during travelling.

Ker Sangri is a spicy and tangy recipe goes well with puri, parathas, rice, bajre ki roti, makki ki roti, with dal or kadi.

Ker Sangri pickle is also very popular in Rajasthan.

Today I am sharing Ker Sangri sabji recipe in spicy yogurt base, try this Rajasthani delicacy and enjoy the taste of Rajasthan

Ingredients

2 cups mixed dried Ker Sangri

1 cup yogurt

4-5 tbsp mustard oil / sarso ka tel

1 tsp cumin seeds / jeera

1/2 tsp fennel seeds / saunf

1 pinch of asafoetida / heeng

1 tsp red chilli powder or to taste

2 tsp coriander powder

1/4 tsp turmeric powder / haldi

1 tsp dry mango powder / amchoor

salt to taste

Method

Wash Ker Sangri 4-5 times to remove all the dirt. 

Soak in enough water for overnight or atleast 7-8 hours.

Wash it again properly and drain it.

Take a pressure cooker, add Ker Sangri with one cup water and little salt, cook it till one whistle.

Let the pressure release, open the cooker, drain Ker Sangri and keep it aside.

Take a bowl put yogurt, add red chilli powder, coriander powder, turmeric powder, dry mango powder, and salt mix it properly and keep it aside.

Heat oil in a pan till smoke then low the flame then add cumin seeds, asafoetida, fennel seeds, then add yogurt mixed with spices, saute it for a few minutes very well till oil comes out, then add Ker Sangri mix it well, taste the seasoning at this time.

Cover and keep on simmer flame and cook for 8-10 minutes.

Ker Sangri is ready, serve it with bajre ki roti and kadi :)