Ker is a berry and sangri is a bean, both are found in the arid regions of Rajasthan. The climatic conditions of Rajasthan do not allow cultivation of many crops; therefore whatever is available is used in the best possible manner. Ker and sangri are dried and stocked to be used to prepare this delectable ker sangri sabzi. Talking about the dish, it is spicy as well as tangy, made using minimal spices and a handful of raisins which balances all the flavors.
Ker and sangri are easily available with the grocers in Rajasthan and maybe in other parts of the country too. However, you can also buy them online. The recipe calls for oil in a good quantity, ker sangri ki sabzi can’t be prepared with less oil. I mean, if you do that you will miss something. Basic spices are used. Ker sangri ki sabzi receives the main kicks from red chili powder, dry whole red chilies and dry mango powder, which make it spicy and tangy. Other than these raisins are added for the balance.
Another preparation from the Rajasthani cuisine includes Rajasthani Gatte ki Sabzi. With all the necessary tips and trick, view the recipe here. Very interesting and tempting recipe with few ingredients is Rajasthani Sev Tamatar ki Sabzi. View the recipe here.
1. Heat 3 tbsp oil in a small pan. Add 2 tbsp raisins in it.
2. Fry on low flame till raisins puff up.
3. Pressure cook ker and sangri. For that add 1 cup sangri and 1/3 cup ker in a pressure cooker. Add 1 cup of water and salt to taste. Pressure on high flame till the first whistle. Thereafter reduce the flame to low and cook for 2 minutes. Let the pressure release. Discard the water and keep cooked ker and sangri aside.
4. Heat the oil (used to fry raisins). Add 1 tsp cumin seeds (jeera) and let them crackle.
5. Add 4-5 whole dry red chilies.
6. Next add the spices, 1 tsp red chili powder, 1 tsp dry mango (amchur) powder, 1 tsp coriander powder, and ¼ tsp turmeric powder.
7. Add approximately ½ cup of water and let the spices cook for a minute or two.
8. Dissolve a big pinch of asafetida (heeng) in 1 tbsp water. Add to the spices. Important: Dissolving asafetida in water enhances its flavor.
9. Add the pressure cooked ker and sangri and fried raisins.
10. Toss up everything well and cover and cook for 6-8 minutes. Check the seasoning.
11. Bon appétit!
PREP TIME 8-10 hours soaking time
COOK TIME 15-20 minutes
TOTAL TIME 10 hours + 20 minutes
• 1 cup sangri
• 1/3 cup ker
• Salt to taste
• 3 tbsp oil
• 1 tsp cumin seeds
• Big pinch of asafetida (heeng)
• 4-5 dry whole red chilies
• 1 tsp red chili powder
• 1 tsp dry mango (amchur) powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• 2 tbsp raisins (kishmish)
1. Heat 3 tbsp oil in a small pan. Add 2 tbsp raisins in it.
2. Fry on low flame till raisins puff up.
3. Pressure cook ker and sangri. For that add 1 cup sangri and 1/3 cup ker in a pressure cooker. Add 2 cups water and salt to taste. Pressure on high flame till first whistle. Thereafter reduce the flame to low and cook for 2 minutes. Let the pressure release. Discard the water and keep cooked ker and sangri aside.
4. Heat the oil (used for frying raisins). Add 1 tsp cumin seeds (jeera) and let them crackle.
5. Add 4-5 whole dry red chilies.
6. Next add the spices, 1 tsp red chili powder, 1 tsp dry mango (amchur) powder, 1 tsp coriander powder and ¼ tsp turmeric powder.
7. Add approximately ½ cup water and let the spices cook for a minute or two.
8. Dissolve a big pinch of asafetida (heeng) in 1 tbsp water. Add to the spices. Important: Dissolving asafetida in water enhances its flavor.
9. Add the pressure cooked ker and sangri and fried raisins.
10. Toss up everything well and cover and cook for 6-8 minutes. Check the seasoning.
11. Bon appétit!
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