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Ker Sangri is a traditional dish from Rajasthan made with ker berries and sangri beans. It can be cooked easily with common ingredients. This dish tastes best with Bajra ki Roti.
Chef Gautam Mehrishi's Ker Sangri recipe
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • For Sangri: 2 cups boiled sangri
  • 1 tsp turmeric powder
  • 1 tsp All ground spice
  • 6 to 8 tbsp mustard oil
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • salt
  • Lukewarm water

HOW TO PREPARE KER SANGRI

  1. 1

    Take boiled sangri in a bowl.
  2. 2

    Add a little salt turmeric powder and all ground spice.
  3. 3

    Mix all these with a little mustard oil.
  4. 4

    To make ker, in a separate bowl, take some red chilli powder, dried pomegranate seeds, asafoetida and mustard oil.
  5. 5

    Add the boiled ker and marinate it with this masala.
  6. 6

    Heat mustard oil in a pan.
  7. 7

    After adding mustard seeds and cumin seeds into this mix it with the marinated sangri.
  8. 8

    Pour a little lukewarm water into the sangri.
  9. 9

    Simultaneously, heat another pan with a little mustard oil.
  10. 10

    Add fennel seeds and dried pomegranate seeds to it.
  11. 11

    Add marinated ker into this and pour enough lukewarm water.
  12. 12

    Cook both sangri and ker for eight to ten minutes.
  13. 13

    Once cooked, transfer the sangri and ker to a serving dish.
  14. 14

    Serve it with roasted fennel seeds, dried pomegranate seeds, all ground spice, mint leaves and olive oil.
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