Photo: Canva Stock
Ker Sangri
As we celebrate the iconic Indian thali, we delve deeper into the cuisine of Rajasthan. Ker Sangri, a traditional Rajasthani dish of dried beans (sangri) and berries (ker) features on every Marwari wedding menu.
Prep time: 45 minutes + soaking time
Caters to: 2 gobblers
Challenge level: Intermediate
From the pantry:
- 80 grams Ker
- 200 grams Sangri
- 40 grams raisins
- 160 ml mustard oil
- 20 grams whole cumin seeds
- 20 grams fennel seeds
- 100 grams broken cashew nuts
- 100 grams minced ginger
- 100 grams minced garlic
- 500 grams chopped onions
- 60 grams deghi mirch
- 50 grams coriander powder
- 40 grams turmeric powder
- 100 grams green chillies
- 50 grams green coriander
- 50 grams ghee
- 150 ml oil
- 20 grams whole coriander seeds
- 500 grams curd
- 20 grams salt
- 10 grams whole red chillies
- 10 grams onion seeds
- 300 grams tomatoes
Cook Away:
- Soak ker and sangri in buttermilk overnight. Boil them the next morning till they turn soft.
- Heat mustard oil in a kadhai. Add whole cumin seeds, whole coriander seeds, fennel seeds, onion seeds, and fenugreek seeds. Cook till they crackle.
- In a wok, add ghee. Add whole red chillies, chopped onions, ginger, garlic, and green chillies. Cook till they turn light brown in colour. Add deghi mirch, coriander powder, turmeric powder, and curd, cook till oil floats on the top. Add cashews and raisins.
- Add ker and sangri. Mix well. Serve.
Featured Image Courtesy: www.archanaskitchen.com
