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Soul Kitchen, Ker Sangri ki Sabji: Desert Rose

Delight your taste buds with this amazing recipe of Ker Sangri ki Sabji.

Soul Kitchen, Ker Sangri ki Sabji: Desert Rose

Ker Sangri ki Sabji by chef Elangovan Shanmugam.

Rajasthan is a repository of culinary versatility and this Ker Sangri ki Sabji is both classic and a comfort food. It is made using dried ker berries and sangri beans. It has a delightful pickled quality that simply sings on your palate.

KER SANGRI KI SABJI

Ker Sangri ki Sabji by chef Elangovan Shanmugam.

Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

1/2 cup ker
1 and 1/2 cup sangri
5 tablespoon oil
1/4 teaspoon hing
1 teaspoon jeera
1 teaspoon saunf
4-5 dry red chillies
3 teaspoon coriander powder
2 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
2 teaspoon dry mango powder
2 tablespoon curd
1/4 cup raisins
Salt to taste
2 tablespoon fresh coriander, chopped

Method:

Wash ker and sangri separately a few times to remove all the dirt. Soak in enough water for around 8-10 hours. Wash them again a few times. Now, add ker and sangri in a pressure pan and add two cups of water and one teaspoon of salt. Pressure cook for one whistle on high heat and then remove the cooker from the heat. Let the pressure release and then open the cooker. Drain the ker and sangri and keep aside. Wash them once more.

Heat oil in a pan. When the oil is hot, add hing, jeera and saunf. Add dry red chilies and fry for a few seconds. Now, add the cooked ker and sangri. Add coriander powder, red chili powder, turmeric powder, garam masala powder and dry mango powder. Mix well.

Add curd,raisins and salt. Mix all the ingredients well. Cover and cook for 6-8 minutes. Garnish with fresh coriander. Serve hot with dal and roti or rice.

(Elangovan Shanmugam is the Executive chef at the Umaid Bhawan Palace, Jodhpur.)

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