Ker Sangri
a traditional Rajasthani delicacy
Servings 4
Ingredients
- 1 cup dried sangri
- 1/3 cup dried ker
- 5 to 6 dry red chillies
- 7 to 8 cloves of garlic
- 2 onions
- 2 tbsp oil
- 1 tsp cumin seeds
- ½ tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 2 tbsp amchoor
- salt to taste
- 2 tbsp chopped coriander leaves for garnishing
Instructions
- In a large bowl, add dried sangri and dried ker. Add water, wash the ker and sangri thoroughly to get rid of dirt, if any.
- Soak the washed ker and sangri in sufficient water for 7 to 8 hours allowing them to rehydrate.
- After 8 hours, drain the water and keep soaked ker and sangri aside.
- Soak dry red chillies in water for 15 minutes. Blend soaked chillies and garlic into a coarse paste. Set this aside.
- Peel and chop the onions into thin slices. Set this aside.
- Heat 2 tbsp oil in a pan.
- Add cumin seeds and asafoetida.
- Add chopped onions and sauté until they are soft and golden.
- Add the chili-garlic paste and rinse the mixer jar with a bit of water to add to the pan. Add turmeric powder. Mix well and cook for a few minutes.
- Now, add the soaked Ker and Sangri to the pan.
- Mix everything thoroughly, then add coriander powder, amchur powder and salt .Stir well, cover, and let it cook for 8-10 minutes.
- Garnish with chopped coriander leaves and serve hot with chapatis, puris or bajra rotis.