Rajasthan has an arid environment, thus fresh veggies are scarce. As a result, they rely heavily on flours, grains, and pulses. In this hot and dry climate, gram flour is mostly used to produce kadi, sabzi, and snacks.
Rajasthani food uses a lot of spices, oil, and yogurt. Because Rajasthan is a hot and humid region, a little more oil helps to keep the meal fresh for longer. This ker sangri ki sabzi is also cooked with a lot of oil and spices, and it’s great to take on the road since it keeps for 2-3 days without refrigeration.
Ker Sangri is a traditional Rajasthani meal cooked using a mixture of dry beans and berries cultivated in Rajasthan. It’s usually served as a hot dry vegetable, if you need add a little sweetness to the heat if required, and the result will be delicious.
INGREDIENTS:
- Sangri (Beans) – 1 cup
- Kair or Ker (Berries) – ¼ cup
- Water – 2 cup
- Salt – 1 tsp or as per taste
- Garlic cloves – 15-20
- Curd – ½ cup
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander Powder – 2 tsp
- Garam Masala – ½ tsp
- Oil – 4 tbsp
- Cumin seeds – 1 tsp
- Asafoetida (Hing) – ½ tsp
- Dried red chilli – 2
- Onion – 1 long and thin sliced
- Raisins – 8-10
- Cashews – 5-6
- Aamchur (dried mango) Powder – 1 tsp
DIRECTIONS:
- Firstly, take 1 cup Sangri and ¼ cup kair.
2. If you are using dried kair and sangri then firstly washed both and kept in water for 8-10 hours or overnite.
3. Now place pressure cooker on flame and add 2 cup water.
4. Add kair and sangri.
5. Add ½ tsp salt and mix well.
6. Put the lid on and After 1 whistle blows, lower the flame and cook it for 2 more minutes.
7. Now take off the lid after the pressure releases.
8. Kair and sangri (berries and beans) are cooked well.
9. Sieve it and remove the water from berries and beans.
10. Keep aside.
11. Take 15-20 cloves of garlic and make a smooth paste and keep aside.
12. Next take ½ cup of curd.
13. Add 1 tsp red chilli powder.
14. Add ½ tsp turmeric powder.
15. 2 tsp coriander powder.
16. ½ tsp garam masala.
17. ½ tsp salt or as per taste.
18. Mix it well and prepare a smooth paste. Keep aside.
19. Now heat 4 tbsp oil in kadai.
20. Add 1 tsp cumin seeds.
21. ½ tsp Asafoetida (Hing).
22. Add garlic paste.
23. Add 2 dried red chilli.
24. Saute for 1 minute on medium flame.
25. Add 1 sliced onion and saute until onions shrink slightly or turns golden brown in colour.
26. Now add prepared curd and spices paste.
27. Mix continuously.
28. Further cover and cook for 2-3 minutes on low flame or until the oil starts to release from the sides.
29. Oil seperate from garvy, now add 8-10 raisins (soaked in water for 10 minutes).
30. 5-6 chopped and soaked cashews (soaked it for 10 minutes in water).
31. Mix it well.
32. Cover and cook it another 1 minute on low flame.
33. Gravy is ready, now add boiled kair and sangri. Mix well.
34. Cover and cook for 10 minutes on low flame until the flavours are absorbed well.
35. Lastly add 1 tsp amchur powder (dried mango powder) and mix well.
36. Cover and cook for another 1 minute.
37. Berries and beans (kair and sangri) are ready to serve. Turn off the flame.
38. ENJOY!!!! kair and sangri sabji with hot chappati and pickle.
