Main Course

Ker Sangri

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

O rețetă originală de Forkin

Durată totală: 6 ore 45 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține muștar. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

50 gker berry, dried
50 gsangri bean, dried
3 lingurămustard oil
1 lingurițăcumin seed
0,25 lingurițăasafoetida
2 buc.green chili, slit
1 lingurițăginger, grated
0,5 lingurițăturmeric powder
1 lingurițăred chili powder
1 lingurăcoriander powder
1 lingurițădry mango powder
1 lingurițăgaram masala
1 lingurițăsalt

for soaking

1.000 mlwater

for cooking

100 mlwater

garnish

2 lingurăcoriander leaf, chopped

Ustensile

saucepan · large bowl · colander · wooden spoon · kadai

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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