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
Servings: 6
Calories: 123kcal
Ingredients
- 1 cup Dried Ker Sangri 100 gm
- 2 tsp Green chilies/Hari Mirch chopped
- 2 tsp Red Chili Powder/ Laal Mirch
- 5 slice Dried Mango soaked
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Mango Powder / Amchoor Powder
- 3 tbsp Yogurt optional
- 1.5 tsp Pickle Masala/ Achar masala
- 1/2 tsp Turmeric Powder / Haldi Powder
- To Taste Salt
Tempering/ Tadka/ Waghar
- 1/4 cup Mustard Oil / Sarso ka tel
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Fennel Seeds / Saunf
- 1/4 tsp Asafoetida / Hing powder
- 5 dried whole red chilies
Instructions
- 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.
Nutrition
Calories: 123kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 27mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 2mg