Ker Sangri is a traditional Rajasthani dish made with dried berries (ker) and beans (sangri). It is typically prepared as a curry and served with roti or rice. Here's a recipe for Ker Sangri Ro Saag:
Ingredients:
- 1 cup dried ker (wild berries)
- 1 cup dried sangri (beans)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon ginger-garlic paste
- 2 medium onions, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
Rinse the dried ker and sangri separately with water. Soak them in water overnight or for at least 6-8 hours to soften. Drain the water and rinse them again before using.
In a pressure cooker or a deep pot, add the soaked ker and sangri. Add enough water to cover them, and cook until tender. If using a pressure cooker, cook for 2-3 whistles. If using a pot, cook for approximately 30-40 minutes until they are soft and cooked through. Drain any excess water and set aside.
Heat oil in a pan over medium heat. Add cumin seeds and asafoetida. Let the cumin seeds splutter.
Add the ginger-garlic paste and sauté for a minute until fragrant.
Add chopped onions and cook until they turn golden brown.
Add tomato puree and cook until the oil separates from the masala mixture.
Add coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well to combine all the spices with the masala.
Add the cooked ker and sangri to the masala mixture. Stir gently to coat them with the spices.
Cover and cook on low heat for about 10-15 minutes, allowing the flavors to blend together.
Garnish with fresh coriander leaves.
Serve Ker Sangri Ro Saag hot with roti, paratha, or rice.
Ker Sangri Ro Saag is a delicious and unique Rajasthani dish that showcases the flavors of dried berries and beans. Enjoy this traditional recipe!
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