By Ujjainee Roy
June 6, 2024
One of the most unique Rajasthani dishes is the dry veggie stir fry Ker Sangri. This nutritious dish is made with local dried berries and beans and is made flavourful with a mix of berries and masala. Let's explore this amazing recipe so you can recreate it at home with seasonal ingredients!
– Ker (dried berries): 1/2 cup – Sangri (dried beans): 1 cup – Oil: 1/4 cup – Hing (asafoetida): 1/4 tsp – Cumin seeds: 1 tsp – Mustard seeds: 1 tsp – Fenugreek seeds: 1/4 tsp – Fennel seeds: 1 tsp – Turmeric powder: 1/2 tsp – Red chili powder: 1 tsp – Coriander powder: 2 tsp – Amchur: 1 tsp – Yogurt: 1/4 cup – Dried red chilies: 2-3
Wash the ker and sangri thoroughly to remove any dirt. Soak them separately in water overnight. Next day, drain the water and rinse again.
Boil ker and sangri in separate pots with enough water and a pinch of salt. Cook until they become soft but not mushy (about 10-15 minutes). Drain and set aside. Heat the oil in a heavy-bottomed pan or kadhai.
Add hing, cumin seeds, mustard seeds, fenugreek seeds, and fennel seeds. Let them splutter. f using garlic, add it now and sauté until it turns golden brown. Add the boiled ker and sangri to the pan. Mix well.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir to combine all the spices with the ker and sangri. Add yogurt, amchur powder, and tamarind pulp (if using). Mix well
Cook on low heat for about 10-15 minutes, stirring occasionally until the oil starts to separate from the masala. Adjust the seasoning according to taste. Garnish with dried red chilies.