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
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
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.
3084 Ratings
9941 Ratings
27297 Ratings
1772 Ratings
3817 Ratings
3559 Ratings
10904 Ratings
17346 Ratings
2696 Ratings
3288 Ratings
4847 Ratings
8573 Ratings
23084 Ratings
4249 Ratings
3431 Ratings
24379 Ratings
2856 Ratings
3509 Ratings
1154 Ratings
718 Ratings
3134 Ratings
1962 Ratings
4808 Ratings
837 Ratings
Loading comments...
