RAJASTHANI PANCHKUTA(ker sangri) ki sabzi

Name: RAJASTHANI PANCHKUTA(ker sangri) ki sabzi
Cuisine: Indian
Ingredients: 1 cup rajasthani kar mix of all dried(kar,sangria, amchur,gunda; 4 tbsp Oil; 1/2 tsp Hing / asafoetida; 1 tsp jeera / cumin; 2 _3 bay leaves of Teej pata; 1 tsp Saunf / fennel seeds; 4-5 Dry Red Chillies; 3 tsp Coriander Powder; 2 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 1 tsp Garam masala Powder; 2 tsp Amchoor Powder; 1 tbsp black Raisins; as needed Water; As needed Cashew nuts; to taste Salt

Sunita Maheshwari @cook_12074260

#ebook #post38
It is a traditional Rajasthani villages dish made using dried Kar Berries and Sangri Beans, kumatiya,lasoda( Cordia dichotoma) and kajra (Cucumis callosus,)
Since in Rajasthan, the temperature rise very high during the summer, it practically becomes impossible to grow anything, these berries come in handy for cooking and it has awesome in taste. It is the mainstay food of travellers across the dessert (specially in Marwar). It has a long shelf life after being cooked and does not require refrigeration, unlike other foods.It's taste like a pickle.

Sunita Maheshwari @cook_12074260

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Ingredients

1 cuprajasthani kar mix of all dried(kar,sangria, amchur,gunda
4 tbspOil
1/2 tspHing / asafoetida
1 tspjeera / cumin
2_3 bay leaves of Teej pata
1 tspSaunf / fennel seeds
4-5Dry Red Chillies
3 tspCoriander Powder
2 tspRed Chilli Powder
1 tspTurmeric Powder
1 tspGaram masala Powder
2 tspAmchoor Powder
1 tbspblack Raisins
as neededWater
As neededCashew nuts
to tasteSalt

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Steps

1

Wash Ker and Sangri for few times to remove all the dirt.
2

Soak in enough water for 8-10 hours.
3

Wash again a few times
4

Add Ker and Sangri in a pressure pan and add water and salt.Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.Let the pressure release and then open the cooker.Drain the ker sangri.Wash them once more.Keep aside.
5

Heat oil in a Kadai. When the oil is hot, add bay leaves, jeera,hing and saunf.
6

Add dry red chilies and fry for a few seconds.Add cooked ker and sangri.
7

Add coriander powder, red chilli powder, turmeric powder, garam masala powder, amchoor powder and mix well.
8

Add black kishmish and salt and mix well.
9

Cover and cook for 6-8 minutes.Serve hot or cold with chapati/bajre ki roti or rice... !