Sam's >> Rajasthani Ker Sangri Recipe

Ker and Sangri are Rajasthani Bean's and Berries which are dried and cooked into an amazing dish. It is almost staple to most Rajasthani households. A beautiful Marwari Sabzi made from easily available ingredients and a generous helping of oil, this recipe is bound to tingle your taste buds. Since Rajasthan has a very dry climate and fresh vegetables are a scarcity the Rajasthani's usually dry the fresh Vegetables and cook as and when required. Ker and Sangri are dried too. 

Ker Sangri is another famous Rajasthani Vegetarian dish after Gatte ki Sabzi and the Non vegetarian Favourite Laal Maas. The Ker Sangri is usually washed and soaked over night to remove the dirt and then they are boiled and stir fried in oil,spices and yogurt.One can either soak them in butter milk/chas or in plain water over night and cooked.

I wish to Thank Chef Anurag Bali (Ex- Executive Chef at the Fairmont Hotel, Jaipur), for the chat with you in person at Jaipur which was quite interesting and thank you for your recipe of Ker Sangri. It was such an honour. 

I was however in a bit of a hurry today so I kind of managed my quick fix version of the Legendary dish, and I am happy that it t turned out decent, but I went with your masala's Chef Bali; a big thank you once again.

Ingredients

• 250g Ker
• 250g Sangri
• 4 medium chopped onions
• 7-8 cloves of garlic
• 2 tblspoons Ginger - Garlic paste
• 2 teaspoons mustard seeds
• 1 teaspoon Cumin seeds
• 3 table spoons yoghurt
• 2 teaspoons res chilli poweder
• 2 teaspoons Jeera powder
• 2 teaspoons Coriander powder
• 3-4 teaspoons Amchoor / Dry Mango powder
• 1 teaspoon Turmeric powder
• half cup Ghee
• 1/2 cup tomato puree
• dollop of unsalted butter
• chopped coriander for garnish

Method

• Wash the Ker and Sangri in water and pressure cook only till 3 whistles. remove from heat immediately and strain. 

• In case you do not wish to pressure cook, you can soak it overnight in yoghurt or butter milk and saute in a Karhai.

• Heat Ghee in a Karhai. 

• Put the onions, garlic, ginger-garlic paste, mustard seeds and cumin seeds and saute till soft. 

• Add all the MAsala's and yoghhurt and add the Ker and sangri and saute for about 5-10 minutes. 

• Serve with a dollop of unsalted butter on top and garnish with chopped coriander

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