ker sangari ki sabzi
Ker sangari ki sabzi is very traditional dish of rajasthan actually ker is dried berries and sangari is dried bean which grows naturally in rajasthan...let's learn how to make it....
Cooking Time
15min
Prep Time
15 min
Serves
2
Categories
Lunch
Dinner
Cooking tools used
Pressure Cooker
Cuisines
Indian - Rajasthani
Ingredients
Main Section
Ker
2
tbsp
Soaked overnight
Sangari
1/2
cup
Soaked overnight
Asophoetida
1
pinch
Bay leaves
1
unit/count
dry red chillies
1
unit/count
turmeric
1/4
tsp
red chilli powder
1
tsp
coriander powder
1
tsp
Amchoor (dried mango powder)
1
tsp
cumin seeds
1/2
tsp
mustard seeds
1/2
tsp
raisins
1
tsp
Soaked for 1 hour
salt
1
tsp
As required
vegetable oil
1 1/2
tbsp
Step 1
First boil ker sangari which are overnight soaked in a pressure cooker for 3 to 4 whistles.
Step 2
After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally. Strain all the water and keep it aside.
Step 3
Now heat the oil in a pan add cumin seeds and mustard seeds...allow them to splutter
Step 4
Now add pinch of asophoetida , dried red chilli and bay leaf ..saute it for few seconds..add turmeric powder and quickly add ker sangari to the pan....
Step 5
Add red chilli powder, salt, dried mango powder and soaked raisins....
Step 6
Stir fry until all the ingredients are combined and allow it to cook for another 5 minutes. Once done, turn off the heat and the Ker Sangri Sabzi is ready to be served
Step 7
Water should not be added to this sabzi if you want to keep it fresh for long...this is the best option when we're traveling
Step 8
Serve this sabzi with kadhai ki puris, plane parantas or chapati...
