Indian
Indian - Curries and Gravies
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
- • 100g dried sangri beans, soaked overnight
- • 2 tbsp dried ker berries, soaked
- • 4 tbsp mustard oil
- • 1 tsp cumin seeds
- • 1/2 tsp asafoetida
- • 2 dried red chilies, broken
- • 1 tsp red chili powder
- • 1 tsp amchur (dry mango powder)
- • 1 tsp salt
Preparation Steps
1
Phase 1
Boil the soaked sangri and ker until tender; drain.
2
Phase 2
Heat the mustard oil until smoking, cool slightly, then crackle the cumin seeds, dried red chilies, and asafoetida.
3
Phase 3
Add the drained sangri and ker with the chili powder and salt and fry for 5 minutes.
4
Phase 4
Add 1/2 cup water, cover, and simmer for 10 minutes until a light gravy forms.
5
Phase 5
Stir in the amchur and serve with bajra roti.