Rajasthani Ker Sangri Ki Sabzi
Rajasthani Ker Sangri ki Sabzi- Dried berries and beans cooked with yogurt and Indian spices-specialty from the state of Rajasthan
- 1 cup Dried Ker Sangri 100 gm
- 2 tsp Green Chilies/ Hari Mirch chopped
- 2 tsp Red Chili Powder
- 5 slice Dried Raw Mango/ Amchoor soaked
- 1.5 tsp Coriander Powder/ Dhaniya powder
- 1 tsp Mango Powder/ Amchoor
- 3 tbsp Yogurt optional
- 1.5 tsp Pickle Masala/ Achar masala
- 1/2 tsp Turmeric/Haldi
- To Taste Salt
Tempering/ Tadka/ Waghar
- 1/4 cup Mustard Oil
- 1 tsp Cumin seed/ Jeera
- 1/2 tsp Fennel Seed/ Saunf
- 1/4 tsp Asafoetida/ Hing
- 5 Dried Whole Red Chilies
Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
Heat oil in a heavy bottom pan. Add all the tempering ingredients in the oil.
Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
Cook on low heat till all the moisture dries up.
Serve hot or cold.
Serving suggestions -Serve with missi roti ,poori or daal-rice or use as an instant pickle.