Indian
Indian - Regional Mains
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
- • 50g dried ker berries, soaked overnight
- • 4 tbsp mustard oil
- • 1 tsp cumin seeds
- • 1/2 tsp mustard seeds
- • 1/4 tsp asafoetida
- • 3 dried red chilies
- • 1 tsp dry mango powder
Preparation Steps
1
Phase 1
Boil the soaked ker and sangri in salted water 15-20 minutes until tender; drain well.
2
Phase 2
Heat the mustard oil until it just smokes; crackle the cumin seeds, mustard seeds, asafoetida, and dried red chilies.
3
Phase 3
Add the drained ker-sangri with the dry mango powder and salt; toss on medium heat 5-7 minutes.
4
Phase 4
Mash lightly with the back of a spoon and serve warm with bajra roti, the classic Rajasthani pairing.