Ker Sangri is a traditional Rajasthani delicacy made from dried berries referred to as Ker and long beans called Sangri. These Ker and Sangri are basically grown in Marwad region, typically desert area during winters. After which they are dried and stocked to be used for the year throughout. This is actually a homely vegetable and is easy to prepare, so is handy as a tasty alternative for regular green vegetables. It is easy to cook and leaves an enduring taste in your mouth. INGREDIENTS: 1 cup Sangri ¼ cup Ker 2 tbsp mustard oil 1 tsp cumin seeds seeds 2-3 dried whole red chillies A pinch of asafoetida (hing) 1 tsp turmeric powder 1 ½ tsp Kashmiri red chilli powder 2 tsp coriander powder 1 tsp dried mango powder/ amchur 1 ½ tsp salt/as per taste Finely chopped coriander leaves. METHOD: Soak the Ker and Sangri together for 2-3 hours. 2. When it soaks properly cook it in the pressure cooker by adding water and salt 3. Pressure cook it for 4-5 w...