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Home Dish Rajasthani Ker Sangri

Rajasthani Ker Sangri

Name: How to cook Rajasthani Ker Sangri - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Rajasthani Ker Sangri

#cookpadindia #Rajasthan #winterrecipe Kar Sangri, one of Rajasthan's most popular dishes. The Berries of the Khejri tree and the slender Sangri beans makes for a perfect piquant dish. Sangri beans also known as the Dessert beans are nutty in flavour and gives rise to spice notes like those of Cinnamon and Mocha. Hence it is often used in Pickles, Curries and Chutneys. It is one of the most mouthwatering delicacies of Rajasthan. Kar Sangri originated on the arid land of Rajasthan and evolved as Vegetable dish now popular in almost every Marwari wedding. People from other States too have tried this in their kitchens one time or the other. For me, it's a total comfort food. I mainly love it with Jowar or Bajra Rotis. It is one of the most sought after dishes on the Rajasthani menu and have rich history associated to it. For this dish, Panchkutta as goes the name is named such because of the 5 important dried ingredients that go into it's making. When cooked together, this gives rise to the popular Rajasthani delicacy.

Ingredient

Food ration :

7-8 servings

Cooking time :

25-30 minutes

1 cup

dried Sangri beans

1/4 cup

dried Ker Berries

1/4 cup

Kumatiya (dark brown flat seeds)

2 tbsp

Gundha or Lasoda or Glue Berry

3 tbsp

Oil

1 tsp

Salt or to taste

1 tsp

Red Chilli powder

1 tsp

Coriander powder

1/2 tsp

Carom Seeds or Ajwain

4-5

dry Red Chillies

1 tbsp

dried Amchur

1/8 tsp

Asafoetida or Hing

10-12

Golden Raisins

2-3

Bay Leaves

1 tsp

Cumin Seeds

1/2 cup

curd

Cooking instructions

* Step 1

Wash ker berries for two to three times. Wash them thoroughly to remove all the dirt. Soak overnight in enough water along with dry gundha and kumatiya as well. Also soak dry amchur in some water. They get doubled in quantity after soaking. Wash them again two to three times and add to the cooker.

* Step 2

In the same way, wash sangri beans too. Soak them overnight as well. After soaking them, wash them thoroughly for twice or thrice again to remove all the dirt. Add soaked ker, sangri, gundha and kumatiya to the cooker. Add one fourth teaspoon of salt,1 bay leaf and 2 dry red chillies too. Pressure cook for 6-7 whistles.

* Step 3

Allow the pressure to settle down before opening the lid of the cooker. Drain and set aside. Both ker and sangri are well cooked.

* Step 4

Take a deep pan. Heat oil or ghee. Add, cumin seeds, ajwain, hing and dry red chillies. Fry for a few seconds. Now add the cooked ker and sangri both. Also add Red chilli, turmeric and coriander powders too. Also add soaked amchur, raisins, curd and the remaining salt. Mix well.

* Step 5

Cover and cook on a medium high heat for 10-12 minutes. Delicious ker sangri sabzi is ready. I didn't keep it dry. It is one's own choice. My family loves semi dry ker sangri sabzi. So I always keep it that way. Serve it piping hot immediately alongside healthy homemade jowar or bajra rotis. Enjoy!