Main Course

Ker Sangri

Name: Ker Sangri
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Yield: 4 annosta
Cuisine: indian
Ingredients: 50 g ker berry dried; 50 g sangri bean dried; 1 000 ml water; 3 rkl mustard oil; 1 tl cumin seed; 0,25 tl asafoetida; 2 kpl green chili slit; 1 tl ginger grated; 0,5 tl turmeric powder; 1 tl red chili powder; 1 rkl coriander powder; 1 tl dry mango powder; 1 tl garam masala; 1 tl salt; 100 ml water; 2 rkl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 6 t 45 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: sinappi. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

50 gker berry, dried
50 gsangri bean, dried
3 rklmustard oil
1 tlcumin seed
0,25 tlasafoetida
2 kplgreen chili, slit
1 tlginger, grated
0,5 tlturmeric powder
1 tlred chili powder
1 rklcoriander powder
1 tldry mango powder
1 tlgaram masala
1 tlsalt

for soaking

1 000 mlwater

for cooking

100 mlwater

garnish

2 rklcoriander leaf, chopped

Välineet

saucepan · large bowl · colander · wooden spoon · kadai

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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