Preskoči na sadržaj
Forkin
Svi recepti
Main Course

Ker Sangri

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.

Izvorni recept autora Forkin

Ukupno vrijeme
6 h 45 min
Porcije
4
Težina
Srednje

Informacije o alergenima: može sadržavati gorčica. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Ker Sangri

Priprema

Sastojci

Sastojci

  • 50 gker berry, dried
  • 50 gsangri bean, dried
  • 3 žlicamustard oil
  • 1 žličicacumin seed
  • 0,25 žličicaasafoetida
  • 2 komgreen chili, slit
  • 1 žličicaginger, grated
  • 0,5 žličicaturmeric powder
  • 1 žličicared chili powder
  • 1 žlicacoriander powder
  • 1 žličicadry mango powder
  • 1 žličicagaram masala
  • 1 žličicasalt

for soaking

  • 1.000 mlwater

for cooking

  • 100 mlwater

garnish

  • 2 žlicacoriander leaf, chopped

Oprema

saucepan · large bowl · colander · wooden spoon · kadai

Postupak

Korak po korak

  1. 1

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

    Oko 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.

    Oko 6 h

    Napomena kuhara: 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.

    Oko 25 min

    Napomena kuhara: 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.

    Oko 3 min

    Napomena kuhara: 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.

    Oko 1 min

  6. 6

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

    Oko 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.

    Oko 1 min

    Napomena kuhara: 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.

    Oko 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.

    Oko 20 min

    Napomena kuhara: 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.

    Oko 5 min

  11. 11

    Garnish with chopped coriander leaves before serving.

    Oko 1 min

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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

More recipes

All recipes
  • Idli

    Idli

    Soft and fluffy steamed savory cakes, a staple breakfast in South India. These light and porous idlis are made from a fermented batter of rice and lentils, offering a wholesome and satisfying start to your day.

    12 h 27 min
  • Karkówka (Polish Pork Neck)

    Karkówka (Polish Pork Neck)

    This traditional Polish pork neck dish features tender, succulent slices of pork, slow-cooked in a rich and savory onion gravy. It's a comforting main course, perfect for a hearty family meal, often served with potatoes or buckwheat groats.

    1 h 50 min 520 kcal
  • Baked Macaroni and Cheese

    Baked Macaroni and Cheese

    A timeless comfort food classic, this baked macaroni and cheese features a rich, creamy cheese sauce made from scratch. The dish is topped with buttery breadcrumbs and baked until golden and bubbly for a satisfying contrast of textures.

    55 min 511 kcal
  • Classic Madeleines

    Classic Madeleines

    These delicate shell-shaped French cakes are light, airy, and boast a signature 'hump' on top. Flavored with lemon zest, they are perfect alongside a cup of tea or coffee. Enjoy them fresh for the best texture and taste.

    1 h 30 min 154 kcal
  • Sinh Tố Bơ (Vietnamese Avocado Smoothie)

    Sinh Tố Bơ (Vietnamese Avocado Smoothie)

    Indulge in a lusciously creamy and naturally sweet Vietnamese avocado smoothie, known as Sinh Tố Bơ. This vegan rendition blends ripe avocado with plant-based milk and condensed coconut milk, creating an incredibly satisfying and refreshing treat. It's a delightful, quick, and easy beverage perfect for a healthy breakfast, a revitalizing snack, or a light dessert.

    5 min
  • Shakshuka

    Shakshuka

    A flavorful and hearty vegetarian dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a comforting breakfast or a light dinner, this shakshuka is packed with aromatic spices and fresh vegetables.

    40 min 388 kcal
  • Kik Alicha

    Kik Alicha

    This is a comforting and flavorful Ethiopian yellow split pea stew, slow-cooked to a tender consistency. It's a mild curry, perfect as a main course or a side dish alongside other Ethiopian stews and injera.

    1 h 15 min 339 kcal