Indian
Indian - Chutneys and Sides
Ker Sangri
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup dried sangri beans
- • 1/4 cup dried ker berries
- • 3 tbsp mustard oil
- • 1 tsp cumin seeds
- • 1 tsp coriander powder
- • 1 tsp red chili powder
- • 1 1/2 tsp amchur (dry mango powder)
- • 1/4 tsp asafoetida
- • 3/4 tsp salt
Preparation Steps
1
Phase 1
Rinse and soak the sangri and ker overnight, then boil in fresh water until tender and drain well.
2
Phase 2
Heat the mustard oil until it smokes lightly, then crackle the cumin seeds and add the asafoetida.
3
Phase 3
Lower the heat and stir in the coriander powder and red chili powder.
4
Phase 4
Add the drained sangri and ker with the salt and cook for 12 minutes until the masala coats them and the oil separates.
5
Phase 5
Finish with the amchur and serve with bajra roti and fresh yogurt.