Main Course

Ker Sangri

Name: Ker Sangri
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Yield: 4 حصص
Cuisine: indian
Ingredients: 50 g ker berry dried; 50 g sangri bean dried; 1,000 ml water; 3 ملعقة كبيرة mustard oil; 1 ملعقة صغيرة cumin seed; 0.25 ملعقة صغيرة asafoetida; 2 قطعة green chili slit; 1 ملعقة صغيرة ginger grated; 0.5 ملعقة صغيرة turmeric powder; 1 ملعقة صغيرة red chili powder; 1 ملعقة كبيرة coriander powder; 1 ملعقة صغيرة dry mango powder; 1 ملعقة صغيرة garam masala; 1 ملعقة صغيرة salt; 100 ml water; 2 ملعقة كبيرة coriander leaf chopped

Ker Sangri is a traditional Rajasthani dry vegetable dish made from dried wild berries (ker) and beans (sangri). It offers a unique blend of tangy, spicy, and earthy flavors, often served with Indian bread.

وصفة أصلية من Forkin

الوقت الإجمالي: 6 س 45 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على خردل. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

50 gker berry, dried
50 gsangri bean, dried
3 ملعقة كبيرةmustard oil
1 ملعقة صغيرةcumin seed
0.25 ملعقة صغيرةasafoetida
2 قطعةgreen chili, slit
1 ملعقة صغيرةginger, grated
0.5 ملعقة صغيرةturmeric powder
1 ملعقة صغيرةred chili powder
1 ملعقة كبيرةcoriander powder
1 ملعقة صغيرةdry mango powder
1 ملعقة صغيرةgaram masala
1 ملعقة صغيرةsalt

for soaking

1,000 mlwater

for cooking

100 mlwater

garnish

2 ملعقة كبيرةcoriander leaf, chopped

الأدوات

saucepan · large bowl · colander · wooden spoon · kadai

طريقة التحضير

خطوة بخطوة

1
Rinse the ker berries and sangri beans thoroughly under running water.
حوالي 5 د
2
Place the ker berries and sangri beans in a large bowl and cover them with water. Let them soak for at least 6 hours or overnight.
حوالي 6 س
ملاحظة الطاهي: Soaking helps rehydrate and soften the dried ingredients.
3
Drain the soaked ker berries and sangri beans, then boil them in fresh water for 15-20 minutes until tender. Drain again and set aside.
حوالي 25 د
ملاحظة الطاهي: Ensure they are soft enough to bite into but not mushy.
4
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke lightly, then reduce heat.
حوالي 3 د
ملاحظة الطاهي: Heating mustard oil to its smoking point removes its pungent raw flavor.
5
Add cumin seeds and asafoetida. Let them splutter for a few seconds.
حوالي 1 د
6
Add green chilies and grated ginger. Sauté for 1 minute until fragrant.
حوالي 1 د
7
Stir in turmeric powder, red chili powder, coriander powder, dry mango powder, and salt. Cook for 30 seconds, adding a splash of water if the spices start to stick.
حوالي 1 د
ملاحظة الطاهي: Cooking spices briefly in oil helps release their flavors.
8
Add the boiled ker berries and sangri beans to the pan. Mix well to coat them evenly with the spices.
حوالي 2 د
9
Pour in the water for cooking, cover, and simmer on low heat for 15-20 minutes, allowing the flavors to meld.
حوالي 20 د
ملاحظة الطاهي: Stir occasionally to prevent sticking.
10
Remove the lid, add garam masala, and cook for another 5 minutes, or until most of the moisture has evaporated and the dish is relatively dry.
حوالي 5 د
11
Garnish with chopped coriander leaves before serving.
حوالي 1 د

حافظ على جودتها

الحفظ

Store leftover Ker Sangri in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop or in the microwave until warmed through.