Ker Sangari Ki Sabzi

Ingredients

• 2 tablespoons Ker (Soaked overnight)
• 0.5 cup Sangari (Soaked overnight)
• 1 pinch Asophoetida
• 1 unit Bay leaves
• 1 unit Dry red chillies
• 0.25 teaspoon Turmeric
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• 1 teaspoon Amchoor (dried mango powder)
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Raisins (Soaked for 1 hour)
• 1 teaspoon Salt (As required)
• 1.5 tablespoons Vegetable oil

Instructions

1. 1Place the soaked Ker and Sangari in a pressure cooker. Cook for 3 to 4 whistles, then turn off the heat and allow the pressure to release naturally. Strain the water and set aside.
2. 2Heat vegetable oil in a pan. Add cumin seeds and mustard seeds, allowing them to splutter. Add a pinch of asophoetida, dry red chilli, and bay leaf. Sauté for a few seconds, then add turmeric powder.
3. 3Add the boiled Ker and Sangari to the pan. Stir in red chilli powder, salt, amchoor, and soaked raisins. Stir-fry until all ingredients are well combined.
4. 4Continue to cook the mixture for another 5 minutes, ensuring all flavors meld together. Once done, turn off the heat.
5. 5Serve the Ker Sangari Sabzi hot with puris, parathas, or chapatis. Avoid adding water to keep it fresh for longer, especially when traveling.