Main Course

Ker Sangri

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 6 sa. 45 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: hardal içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

50 gker berry, dried
50 gsangri bean, dried
3 yemek kaşığımustard oil
1 çay kaşığıcumin seed
0,25 çay kaşığıasafoetida
2 adetgreen chili, slit
1 çay kaşığıginger, grated
0,5 çay kaşığıturmeric powder
1 çay kaşığıred chili powder
1 yemek kaşığıcoriander powder
1 çay kaşığıdry mango powder
1 çay kaşığıgaram masala
1 çay kaşığısalt

for soaking

1.000 mlwater

for cooking

100 mlwater

garnish

2 yemek kaşığıcoriander leaf, chopped

Ekipman

saucepan · large bowl · colander · wooden spoon · kadai

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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