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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.

Forkinによるオリジナルレシピ

合計時間
6 時間 45 分
人数
4
難易度
普通

アレルゲン情報： マスタードを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

Ker Sangri

下ごしらえ

材料

材料

  • 50 gker berry, dried
  • 50 gsangri bean, dried
  • 3 大さじmustard oil
  • 1 小さじcumin seed
  • 0.25 小さじasafoetida
  • 2 個green chili, slit
  • 1 小さじginger, grated
  • 0.5 小さじturmeric powder
  • 1 小さじred chili powder
  • 1 大さじcoriander powder
  • 1 小さじdry mango powder
  • 1 小さじgaram masala
  • 1 小さじsalt

for soaking

  • 1,000 mlwater

for cooking

  • 100 mlwater

garnish

  • 2 大さじcoriander leaf, chopped

調理器具

saucepan · large bowl · colander · wooden spoon · kadai

作り方

手順

  1. 1

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

    約5 分

  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.

    約6 時間

    調理のヒント： 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.

    約25 分

    調理のヒント： 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.

    約3 分

    調理のヒント： 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.

    約1 分

  6. 6

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

    約1 分

  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.

    約1 分

    調理のヒント： 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.

    約2 分

  9. 9

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

    約20 分

    調理のヒント： 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.

    約5 分

  11. 11

    Garnish with chopped coriander leaves before serving.

    約1 分

おいしく保存

保存方法

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

温め直し

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