Ker Sangri Recipe
Ker Sangri is a unique and flavorful dish from the Rajasthani cuisine that has been enjoyed for generations. It is a combination of two different ingredients - Ker (a wild berry) and Sangri (a bean) - that are cooked together with spices to create a mouth-watering dish that's perfect for special occasions. Together, these ingredients form a dish that is a staple in Rajasthani cuisine. Ker Sangri is a dish from the Indian state of Rajasthan that is both flavorful and nutritious.
Ingredients
- 100 grams Sangri
- 1 tbsp Ker
- 1 tbsp Kumathiya Optional
- 2 dried red chilli
- 2 tsp Red Chilli Powder
- 2 ½ tsp coriander powder
- 1 cup Water
- ¼ tsp Turmeric Powder
- ½ tsp aamchur / dry mango powder
- ½ tsp Cumin (Jeera)
- ¼ tsp Asafoetida / hing
- 1 tsp Salt
- 3 tbsp Oil
- ¼ tsp Garam Masala
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Soak sangri, ker and kumathiya in water for atleast 8-10 hours or overnight.
- Wash sangri and ker properly and many times as they carry lot of dust. Best way to wash them – take both sangri and ker in large water filled pots separately and transfer them to another water filled pots from hands leaving dirty water in the Pot.
- Repeat the cleaning process until clean water remains or you are satisfied.
- Spread them on a clean sheet or big tray and remove all sticks and impurities from them.
Cooking
- Add sangri, ker, and kumathiya in the Pressure Cooker with a cup of water.
- Cook till 1 whistle and switch off the flame. Let the pressure releases by itself.
- Drain the water with the help of a Colander and keep it aside.
- Now, heat oil in a pan over medium flame and add cumin seeds and asafoetida. Let the cumin seeds crackle a bit.
- Now, add red chilli powder, turmeric powder, coriander powder and saute for 2 minutes.
- Add sangri, ker and kumathiya into it and mix well.
- Cook for 5 minutes over low flame.
- Eventually, oil will starts separating from the vegetables, time to switch off the flame.
- Sprinkle dry mango powder and garam masala and mix well with the veggies.
- Serve Ker Sangri ki Sabji hot with poori, paratha, bajre ki roti or makki ki roti.
- Enjoy!
Notes & Tips
- Ker Sangri is a popular dish in the Rajasthani cuisine and is often served during special occasions and festivals.
- The traditional version of Ker Sangri is made with Ker and Sangri, but there are variations that use different ingredients like potatoes and lentils.
- Ker Sangri is a low-calorie dish that is high in fiber, protein, and vitamins, making it a great dish for those who are trying to maintain a healthy diet.
- The pre-cooking preparation steps for Ker Sangri include soaking the Sangri overnight and deseeding the Ker.
- The cooking process for Ker Sangri is simple and straightforward, and the dish can be ready in under 30 minutes.
Nutrition Information (Note: Approximate)
Nutrition Facts
Ker Sangri Recipe
Amount per Serving
Calories
137
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
622
mg
27
%
Potassium
162
mg
5
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
414
IU
8
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.2
mg
10
%
Vitamin C
39
mg
47
%
Vitamin E
2
mg
13
%
Vitamin K
24
µg
23
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
Magnesium
19
mg
5
%
Zinc
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.