Ker Sangri - Indian Recipe

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Ker Sangri

🌍 Indian, Rajasthan Difficulty: ●●●○○

Ingredients

• 100g dried ker (caper berries)
• 200g dried sangri (desert beans) — soak overnight
• boil; 3 tbsp oil
• 1 tsp mustard seeds
• ¼ tsp asafoetida
• 1 tsp chili powder
• 1 tsp amchur
• 1 tsp coriander powder
• salt

Method

1. Draining — Drain soaked and boiled ker and sangri.
2. Heating — Heat oil; splutter mustard seeds, asafoetida.
3. Adding — Add ker and sangri; stir fry 5 min. Add all dry spices; mix well; cook 5 min more.
4. Drying — Dry vegetable — no water or gravy.

Tags: dried ker, dried sangri — soak overnight, boil; 3 tbsp oil, mustard seeds, asafoetida · Source: Brittani's Almanac