Spicy Ker Sangri

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Top Rated Recipe

CHEF PRANAV JOSHI

Last Updated: Sep 05, 2019

Spicy Ker Sangri

About Spicy Ker Sangri

Table of Contents

A traditional Rajasthani dish which finds an important place in the menu of special occasions

  • Ker (shrub berry) 1 cup
  • Sangri (a type of bean) 1 cup
  • Turmeric powder ½ tsp
  • Red chilli powder 3 tsps
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  • Take ker and sangri in a large bowl, add salt and 2½ cups water and soak overnight. Drain and put into a pressure cooker, add 2½ cups water and cook under pressure till 4 whistles are given out. Open the cooker when the pressure reduces completely and drain out the water.
  • For tempering heat oil in a non-stick pan, add red chillies, carom seeds and asafoetida and let the seeds splutter.
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Ingredients

  • Ker (shrub berry) 1 cup
  • Sangri (a type of bean) 1 cup
  • Turmeric powder ½ tsp
  • Red chilli powder 3 tsps
  • Coriander powder 2 tsps
  • Dried mango powder (amchur) 1 tsp
  • Dried mango strips, soaked 1 tbsp
  • Tempering
  • Oil 3 tbsps
  • Whole dried Kashmiri red chillies 2
  • Carom seeds ¼ tsp
  • Asafoetida ¼ tsp
  • Garnish
  • Fresh coriander leaves, chopped 1 tbsp
  • Whole dried red chilli, fried 1

How to Make Spicy Ker Sangri (Stepwise Photos)

Method

  1. Take ker and sangri in a large bowl, add salt and 2½ cups water and soak overnight. Drain and put into a pressure cooker, add 2½ cups water and cook under pressure till 4 whistles are given out. Open the cooker when the pressure reduces completely and drain out the water.
  2. For tempering heat oil in a non-stick pan, add red chillies, carom seeds and asafoetida and let the seeds splutter.
  3. Add ker, sangri, turmeric powder, red chilli powder, coriander powder, dried mango powder, dried mango strips and salt and mix well. Cook for 3-4 minutes.
  4. Transfer into a serving dish, garnish with coriander leaves and fried red chilli.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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