Ker Sangri

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the ker berries and sangri beans thoroughly under running water.

   Ca. 5 min.

2. 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.

   Ca. 6 t.

   Kokkens note: Soaking helps rehydrate and soften the dried ingredients.

3. 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.

   Ca. 25 min.

   Kokkens note: Ensure they are soft enough to bite into but not mushy.

4. 4

   Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke lightly, then reduce heat.

   Ca. 3 min.

   Kokkens note: Heating mustard oil to its smoking point removes its pungent raw flavor.

5. 5

   Add cumin seeds and asafoetida. Let them splutter for a few seconds.

   Ca. 1 min.

6. 6

   Add green chilies and grated ginger. Sauté for 1 minute until fragrant.

   Ca. 1 min.

7. 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.

   Ca. 1 min.

   Kokkens note: Cooking spices briefly in oil helps release their flavors.

8. 8

   Add the boiled ker berries and sangri beans to the pan. Mix well to coat them evenly with the spices.

   Ca. 2 min.

9. 9

   Pour in the water for cooking, cover, and simmer on low heat for 15-20 minutes, allowing the flavors to meld.

   Ca. 20 min.

   Kokkens note: Stir occasionally to prevent sticking.

10. 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.

    Ca. 5 min.

11. 11

    Garnish with chopped coriander leaves before serving.

    Ca. 1 min.