Rajasthani Sweet & Spicy Ker Sangri Sabzi Recipe
Locally available seeds and dried seeds and beans make this all dry-season favourite Rajasthani sabzi
The Ker Sangri Recipe is a traditional Rajasthani dish that is made from with a combination of dried beans and berries that are grown locally in Rajasthan. It is often made into a spicy dry vegetable, but, I have added a little bit of sweetness to the spice and the taste was delectable. If you plan to make it , do first try it without the jaggery and then add jaggery to find the difference. The addition if raisins to the sabzi adds to the richness of Ker Sangri. At home I served it along with a Kadhi, Phulkas and Steamed Rice and not to forget the ghee that I had along with.
If you like this recipe, you can also try other Dry Vegetable recipes such as
10 M
45 M
55 M
4 Servings
Ingredients
- 3/4 cup Sangri
- 2 tablespoons Ker
- 2 Dry red chillies , broken into pieces
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoons Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 teaspoons Coriander Powder (Dhania)
- 1 tablespoon Jaggery , optional
- 1/4 cup Raisins
- 4 sprig Coriander (Dhania) Leaves
- Cooking oil , for cooking
How to make Rajasthani Sweet & Spicy Ker Sangri Sabzi Recipe
To begin making the Ker Sangri Sabzi Recipe, soak the ker and sangri immersed in lot of water for at least 8 hours or overnight.
After 8 hours, drain the water and rinse the ker sangri in water a couple of more times, to remove residual dust and dirt.
In the next step, we will cook the soaked ker sangri in the pressure cooker. Place the soaked Ker Sangri in the pressure cooker, add 1 cup of water and cook the ker sangri until you hear 3 to 4 whistles.
After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally.
The next step is to combine it with spices and make the Ker Sangri Sabzi
Heat a tablespoon of oil in a heavy bottomed pan over medium heat. Add the ajwain, the red chillies and allow it to roast a little. Add the cooked raisins, the turmeric powder, asafoetida powder, coriander, amchur powder and finally the Ker Sangri and give all the ingredients a good stir.
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.
Serve the Ker Sangri Sabzi along with Kadhi, Phulkas and Steamed Rice and not to forget the ghee along with.
Archana Doshi
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