Main Course

Ker Sangri

Name: Ker Sangri
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Yield: 4 racions
Cuisine: indian
Ingredients: 50 g ker berry dried; 50 g sangri bean dried; 1.000 ml water; 3 cs mustard oil; 1 ct cumin seed; 0,25 ct asafoetida; 2 u green chili slit; 1 ct ginger grated; 0,5 ct turmeric powder; 1 ct red chili powder; 1 cs coriander powder; 1 ct dry mango powder; 1 ct garam masala; 1 ct salt; 100 ml water; 2 cs 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.

Una recepta original de Forkin

Temps total: 6 h 45 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

50 gker berry, dried
50 gsangri bean, dried
3 csmustard oil
1 ctcumin seed
0,25 ctasafoetida
2 ugreen chili, slit
1 ctginger, grated
0,5 ctturmeric powder
1 ctred chili powder
1 cscoriander powder
1 ctdry mango powder
1 ctgaram masala
1 ctsalt

for soaking

1.000 mlwater

for cooking

100 mlwater

garnish

2 cscoriander leaf, chopped

Estris

saucepan · large bowl · colander · wooden spoon · kadai

Elaboració

Pas a pas

1
Rinse the ker berries and sangri beans thoroughly under running water.
Uns 5 min
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.
Uns 6 h
Nota de cuina: 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.
Uns 25 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: 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.
Uns 1 min
6
Add green chilies and grated ginger. Sauté for 1 minute until fragrant.
Uns 1 min
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.
Uns 1 min
Nota de cuina: 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.
Uns 2 min
9
Pour in the water for cooking, cover, and simmer on low heat for 15-20 minutes, allowing the flavors to meld.
Uns 20 min
Nota de cuina: 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.
Uns 5 min
11
Garnish with chopped coriander leaves before serving.
Uns 1 min

Conservació

Com conservar-ho

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

Com reescalfar-ho

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