With winter upon us, we automatically crave for something spicy. So, we have a signature sabzi recipe from Rajasthan – Ker Sangri. With the right ingredients, it is delightfully easy to makes and tastes even better with bajre ki roti.
Ingredients:
200 gm dried sangri, dried
50 gm dried ker, dried
200 gm yoghurt
500 ml water
150 ml oil
2 medium-sized onions, chopped
10 gm red chilli powder
3 gm coriander powder
30 gm garlic paste
Salt to taste
Method:
1. Soak the ker in ½ cup of yoghurt and 2 cups of water for 10 hours.
2. Wash the sangri 2-3 times in running water.
3. Pressure-cook the ker and sangri for 10-15 minutes.
4. Drain out the water and transfer the ker and sangri to a wok (kadhai).
5. Add all the ingredients (except the garlic paste).
6. Cover and cook on a low flame for 30-45 minutes or till the oil separates.
7. Add the garlic paste and stir till all the water dries.
8. Add ½ cup of warm water and bring to a boil.
9. Simmer for another 5 minutes.
10. Serve hot with bajre ki roti.
Recipe courtesy: Hotel Sahara Star, Mumbai
Image courtesy: EvilNoah.TravellersPoint.com
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