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Ker Sangri

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A dish made with dried beans and dried berries - a traditional Rajasthani dish.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Servings : 4

Ker Sangri

Main Ingredients

berries(ker), Dried dessert beans (sangri)

Cuisine

Marwari

Course

Snack

Level Of Cooking

Medium

Calories

935

Carbohydrates

25.8

Protein

50.1

Fat

70.2

Fibers

Fiber- 13.

Ingredients

  • berries(ker)
    1/2 cup
  • Dried dessert beans (sangri)
    1 cup
  • Yogurt
    1 cup + 4 tablespoons
  • Salt
    to taste
  • Dried red chillies
    5-6
  • Dried mango pieces
    5-6
  • Oil
    4 tablespoons
  • Cumin seeds
    1 teaspoon
  • Ginger paste
    2 teaspoons
  • Turmeric powder
    1/2 teaspoon
  • Red chilli powder
    1 teaspoon
  • Coriander powder
    1 teaspoon
  • Amchur powder
    1 teaspoon

Method

Step 1


Soak ker and sangria in 1 cup of beaten yogurt overnight. The next morning take them out of the yogurt and wash under running water.

Step 2


Boil them in 2 cups water and salt for 15-20 minutes. Cut red chillies in small pieces and remove seeds.

Step 3


Cut dried mango into smaller pieces. Heat oil in a non-stick kadai.

Step 4


Add cumin seeds and red chillies and sauté till fragrant. Add ginger paste and mix.

Step 5


Add a little water, turmeric powder, red chilli powder, coriander powder, dried mango pieces and mix well. Add remaining yogurt and mix.

Step 6


Drain and add ker and sangria and mix well. Add amchur and mix and cook till the moisture evaporates.

Step 7


Serve hot.

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