Ker-Sangri Sabji

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 whistles so that it doesn’t remain hard.

4. After the lid gets opened. drain the water properly

5. Heat oil in a pan

6. Add cumin seeds, a pinch of hing, dried whole red chillis, coriander powder, red chilli powder, turmeric powder and saute well.

7. Then add boiled Ker and Sangri and mix well.

8. Add salt and amchur powder and mix it again

9. Cook it on low flame for 2-3 minutes while stirring it.

Now it is ready to be served with hot rotis.
This sabji is very tasty and it is served in marriages in rajasthan. It do not get spoiled for long so it is a best dry sabji option for travel purposes.