Ker Sangri is an extremely popular dish from Rajasthan, which is quintessentially sour and spicy, much like pickle. Ker, or dried dessert berries and Sangri, or dried dessert beans are found in the more barren parts of Rajasthan. Cleaning the Ker and Sangri are quite the task, otherwise it is a relatively easy dish to make. It is traditionally eaten with bajra roti.
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INGREDIENTS
• 0.5 Cup Ker
• 1 Cup Sangri
• 8 Dry Red Chillies
• 2 Tsp Cumin Seeds
• 2.5 Tsp Ginger Paste
• 2.5 Tsp Garlic Paste
• 0.5 Tsp Turmeric Powder
• 1 Tsp Coriander Powder
• 1 Tsp Fennel Seeds Powder
• 1.5 Tsp Red Chilli Powder
• 5 Tsp Dry Mango Powder
• 6 Tbsp Yogurt
• Salt
• 2 Tbsp Mustard Oil
METHOD
1. Thoroughly wash and ker and sangri with water, then soak them overnight.
2. Next day, drain the water and wash ker sangri once again.
3. Boil 2.5 cups of water in a big pot. Put the ker sangri in it and add salt.
4. Cook for 5-7 minutes and turn off the heat.
5. Heat oil in a deep pan and add cumin seeds and dry red chillies.
6. Add ginger and garlic paste when the cumin seeds begin to crackle.
7. Add turmeric powder, coriander powder, fennel seeds powder, red chilli
powder and mix.
8. Add 3-4 tablespoons of water and cook the spices for a minute.
9. Now, add ker and sangri along with 3-4 tablespoons of water in which they
have been boiled along with dry mango powder. Cook for 2 minutes.
10. Beat yogurt and transfer to kadai. Also adjust quantity of salt at this stage.
12. Cook for another 5-7 minutes and turn off the heat.
13. Serve with hot rotis or parathas.
