Holi season is still on , and so cooking is on too. We make different types of food, celebrate the occasions.So to continue this we brought new recipe from the Rajasthan “ Ker – Sangri”.It is basically a berry or beans from Khejari Tree.
- 250 gm – Ker Sangri
- 2-3 – Slit Green Chillies
- 2 – Whole red Chilli
- 1/2 Tsp Crushed – Black Pepper & Cloves Powder
- 1 Tsp – Fennel Seeds
- 1 Tsp –Cumin Seeds
- 2 Tsp – Mustard Seeds
- 1.5 Tbsp – Red Chilli Powder
- 1/2 Tsp –Turmeric Powder
- 1 Tsp –Mango Powder
- 1 Tbsp – Coriander Powder
- Salt to Taste
- 5-6 Tbsp – Oil
- 1/4 tsp – Asafoetida
- Coriander Leaves for garnishing
First of all we need to soak ker sangri for 3-4 hours or overnight.And then we have to wash it thoroughly because it has dust particles. Then pressure cook it for 3-4 whistles.
Heat oil in a pan then add asafoetida in it. Then splutter mustard seeds, fennel seeds and cumin seeds. Then add crushed black pepper & cloves powder.
Add in whole red chilli and green chilli now stir it.
Add in boiled ker sangri and mix it,
then add powdered spices like red chilli powder, turmeric , mango powder , coriander powder and salt to taste.Now mix them very well.
Garnish with coriander leaves and serve it . Enjoyyyy 🙂 Happy Cooking
You can store this sabji for long time too.This is the speciality of Rajasthan.
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