Easiest Way to Prepare Yummy Ker sangri

Ker sangri. Ker Sangri is nevertheless extremely tasty, leaving a lingering taste on your tongue. The addition of raisins brings out the brilliance of this recipe, as it enhances the flavour of all the spicy ingredients. Kair Sangri sabzi is a delightful and unique combo of sabzi from Rajasthani cuisine.

Add ker and sangri to the masala and mix. Add salt, amchur powder and coriander leaves. Ker sangri gravy is a tasty combination of ker (berry) and sangri (beans). You can cook Ker sangri using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ker sangri

1. You need 1 cup of dry sangri.
2. It's 1/4 cup of pickle of ker or boiled ker.
3. Prepare 2 of green chilli.
4. Prepare 2 of red chilli.
5. Prepare 2 tbsp of oil.
6. Prepare 1/4 tsp of cumin seeds.
7. It's 1/4 tsp of asafoetida.
8. You need 1 tsp of Red chilli powder.
9. Prepare 2 tsp of coriander powder.
10. It's 1/4 tsp of turmeric powder.
11. Prepare 1 tsp of Dry mango powder.
12. It's 1 tsp of garam masala.
13. You need 1 tbsp of Raisins.

This is an authentic dish The preparation of ker sangri is not time consuming. And is prepared with some of the very basic. I also bought the dried Ker and Sangri and prepared this dish at home. The Ker is a wild berry and Sangri is a type of beans wildly grown in the desert regions of Jaisalmer and Barmer.

Ker sangri instructions

1. Wash sangri and remove all the dirt. Add sangri a cooker and add 2 cup water in presser cooker. Cook for 1 whistle on high flame..
2. Let the pressure release and then open the cooker. Drain the sangri and keep aside..
3. Heat oil in a pan. When the oil hot add cumin seeds, Asafoetida, dry red chilli and fry for a few seconds. Now add boiled sangri, kar pickle or boiled kar, green chilli, red chilli powder, turmeric powder, coriander powder, garam masala,and dry mango powder and Raisins stir and mix all Spices..
4. Mix well and cook for 4 to 5 mins. Now add 1/4 cup of water and boil 4 to 5 mins. Then sangri is ready. Transfer in a another bowl and serve with chappati..

Ker Sangri Achaar is a very unique and popular pickle from Rajasthani cuisine. It is a flavorful dry mix of Ker and Sangri pickled in Indian spices. Ker is a small sour shrub berry having appearance of. Ker sangri is one of the most underrated dishes on the Rajasthani menu, despite being a staple side The Ker Sangri pickle does not make for food porn. It is essentially dried black berries and twiggy.

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