Ker Sangri

Ker Sangri - A desert specialty which you will find only in Rajasthan made with Ker and Sangri. Ker (locally called as Teent) is a berry found on the desert trees. When fresh it is used to make pickles also. Sangri is a bean like vegetable and is usually stored after it is dried.

Recipe Ingredients

* Sangri (dried) - 200g
* Ker (or Teent)(dried) - 50g
* Yogurt - 1 cup
* Cooking Oil - 1 cup
* Onions (chopped) - 1
* Red Chilli Powder - 2 tsp
* Garlic Paste - 2 tbsp
* Coriander Powder - 3 tbsp
* Turmeric Powder - 1/2 tsp
* Salt to taste
* Water - 2 1/2 cups

Preparation

Soak the ker in 1/2 cup of yogurt and 2 cups of water for 10 hours. Wash the sangri 2 to 3 times in running water.

Pressure cook the ker and sangri for 10 to 15 minutes. Drain out the water and transfer the ker and sangri to a kadai(wok). Add all the ingredients (except the garlic paste).

Cover and cook on a low flame for 40 to 45 minutes or till the oil separates. Add the garlic paste and stir till all the water dries.

Add 1/2 cup of warm water and bring to a boil. Simmer for another 5 minutes. Serve hot with Bajre Ki Roti.

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