Ker Sangri

by destinationthar
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Ker Sangri

The dry desert regions of Rajasthan are known for their ker sangri subzi, a side dish that combines basic Indian spices with dried vegetables including sangri pods and ker berries. Subtle sweet and tangy tastes are enhanced with raisins and dried mango strips. You won’t believe how delicious and simple the sabzi is to prepare.
Rajasthani food, namely Ker Sangri Kumtha, is well-known across the globe for its mouth-watering flavors and aromatic spices. This desertic state is home to an endless variety of cuisine from the country of maharajas and monarchs. Because of the very arid climate, most of the cuisines that originate from this vibrant state are dry. Foodies from all over the globe love Rajasthani cuisine, which is well-known for its rich royal tradition and is considerably different from that of other states.

Ingredients
Three hundred milliliters of dry sangria beans saturated, washed, and squeezed
Turmeric Powder, 1 teaspoon
1 teaspoon of vegetable oil, such as sunflower oil
a teaspoon of salt
25 grams (2.5 tablespoons) of dried ker, Kari, berries saturated, washed, and squeezed
3/8 cup of cut lotus root
Soap and water for washing
Three tablespoons of mildly flavored vegetable oil, such as sunflower oil
One teaspoon of raisins or mustard seeds
1.25 teaspoons of jeera, also known as cumin seeds
One teaspoon of saunf, also known as fennel seeds
1/4 teaspoon Ajwain or Carom Seeds
A trio of four dried red chili peppers
25 milligrams of Hing or Asafoetida Powder
3/4 cup of dried, unripe mango strips
1/4 teaspoon Turmeric Powder
Red chilli powder 1.5 teaspoons
2 tablespoons Powdered Dhania or Coriander
1/8 teaspoon of Amchur, also known as dry mango powder-
1 teaspoon of optional mustard powder
2 tablespoons of plain yogurt or curd
Raisins, 2 tablespoons
One-fourth teaspoon of salt, or more salt according to the palate

Preparation
Drain the dried Sangri beans and rinse them well. Then, add water until the sangri is about one inch above the surface.
Combine the turmeric powder, oil, and salt according to the recipe, then whisk.
Keep in the water for at least 8 hours, preferably overnight.
Get the Ker berries wet. A sooty, dusty-grey substance is emerging from the Ker.
After draining, pour water about ½” over the Ker berries’ surface and let them soak for at least 8 hours, or overnight.
It is recommended to soak the ker and sangri separately, following the instructions provided before.
Retrieve a single lengthy stem or root from a Lotus plant. After peeling, cut it into rounds. Because they get quickly discolored, dip the slices into a basin of water as you cut them and keep them wet until done.
After soaking the sangri beans and ker berries, drain them and give them a quick washing. After draining, put into a pressure cooker. Then, include the slices of drained lotus root.
Pour water over the ker, and sangri until it covers the whole surface. Tension cook for two whistles. It will release the pressure and cool the cooker on its own.

Instructions
A pan should be heated with oil. Put the mustard seeds in a small saucepan over low heat; when they crackle, add the cumin or jeera seeds.
Include the seeds of fennel (saunf) and carrom (ajwain).
Take the stems off the red chilies and fry them for a few seconds on each side, being sure to flip them over in the pan.
Pour in the hing powder or asafoetida. Toss in the pieces of raw mango.
Cook, stirring occasionally for 2 minutes.
Combine the lotus root, sangri, and cooked ker after draining. Stir
Incorporate turmeric powder, Kashmiri red chili powder (also known as deghi mirch), coriander powder, mango powder (also known as amchur), and mustard powder (if used), and mix well while the heat is kept on low. Fry for a minute.
Before adding, whisk or use a fork to beat the curd.
Reduce heat and stir in masala.
Season with salt and raisins
To prevent the masala powders from scorching and sticking to the pan bottom, sauté the sabzi for 7 or 8 minutes, stirring often. If some masala gets stuck to the pan, scrape it off.
When cooking the ker sangri, do not add any water.
Take the sabzi from the stove and place it in a serving bowl.
Accompany with roti, dal, and rice. Served with poori, it is just delicious.

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