Ker sangri

Name: Ker sangri
Total time: 900 s
Yield: 3to4 servings
Cuisine: Indian
Ingredients: 1 cup dry sangri; 1/4 cup pickle of ker or boiled ker; 2 green chilli; 2 red chilli; 2 tbsp oil; 1/4 tsp cumin seeds; 1/4 tsp asafoetida; 1 tsp Red chilli powder; 2 tsp coriander powder; 1/4 tsp turmeric powder; 1 tsp Dry mango powder; 1 tsp garam masala; 1 tbsp Raisins

Gupta Mithlesh @CookwithGM

Italy

#indiankitchen
Ker sangri is a trandtional rajasthani dish.

This is my mom's recipes

#indiankitchen
Ker sangri is a trandtional rajasthani dish.

This is my mom's recipes

Gupta Mithlesh @CookwithGM

Italy

#indiankitchen
Ker sangri is a trandtional rajasthani dish.

This is my mom's recipes

#indiankitchen
Ker sangri is a trandtional rajasthani dish.

This is my mom's recipes

Saved

Ingredients

15mins

3to4 servings

1 cupdry sangri
1/4 cuppickle of ker or boiled ker
2green chilli
2red chilli
2 tbspoil
1/4 tspcumin seeds
1/4 tspasafoetida
1 tspRed chilli powder
2 tspcoriander powder
1/4 tspturmeric powder
1 tspDry mango powder
1 tspgaram masala
1 tbspRaisins

Saved

Steps

15mins

1

Wash sangri and remove all the dirt. Add sangri a cooker and add 2 cup water in presser cooker. Cook for 1 whistle on high flame.
2

Let the pressure release and then open the cooker. Drain the sangri and keep aside.
3

Heat oil in a pan. When the oil hot add cumin seeds, Asafoetida, dry red chilli and fry for a few seconds. Now add boiled sangri, kar pickle or boiled kar, green chilli, red chilli powder, turmeric powder, coriander powder, garam masala,and dry mango powder and Raisins stir and mix all Spices.
4

Mix well and cook for 4 to 5 mins. Now add 1/4 cup of water and boil 4 to 5 mins. Then sangri is ready. Transfer in a another bowl and serve with chappati.