Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Rajasthan · Lunch

Ker Sangri (Desert Beans & Berries Curry)

Traditional 2. Ker Sangri recipe

🧺 Ingredients

• Ker (berries) 150g (soaked 30 min)
• Sangri (beans) 150g (soaked 30 min)
• Oil 30ml
• Cumin 3g
• Mustard seeds 3g
• Red chili powder 1 tsp
• Turmeric ¼ tsp
• Coriander powder 1 tsp
• Amchur powder 1 tsp
• Salt 6g
• Ginger 10g (minced)
• Green chilly 1 pc
• Asafoetida 0.2g
• Water 300ml

👩‍🍳 How to make Ker Sangri

1. Soak ker & sangri 30 min, drain.
2. Heat oil, crackle mustard (1 min), add cumin (30s).
3. Add ginger-chilly, cook 1 min.
4. Add ker-sangri, stir 3 min.
5. Add turmeric, red chili, coriander, asafoetida, salt.
6. Add water, bring to boil.
7. Simmer 12 min until tender, slight sourness.
8. Add amchur, cook 2 min more.
9. Consistency: moist, vegetables distinct.
10. ---

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