Friday, June 19, 2009

Ker Sangri with Bhakri


Ingredients

  • 1 tablespoon ker
  • 1 cup sangri (sanger)
  • 1/2 teaspoon turmeric powder
  • 3 teaspoons chilli powder
  • 2 teaspoons coriander (dhania) powder
  • 1 teaspoons amchur (dry mango powder)
  • 1 teaspoon sultanas (kismis)
  • salt to taste

For the tempering

  • 2 Kashmiri chillies
  • 1/4 teaspoon ajwain (carom seeds)
  • 1/4 teaspoon asafoetida (hing)
  • 3 tablespoons oil

Method

  1. Soak the ker in 2 cups water for 10 hours.
  2. Wash the sangri 2 - 3 times in running water.
  3. Pressure cook the ker and sangri for 10 - 15 minutes.
  4. Drain out the water and keep aside
  5. In a wok (kadhai) heat oil add all tempering ingredients when they splutter add ker and sangri.
  6. Add all other ingredients.
  7. Cover and cook on low heat for 30-45 minutes or till the oil separate and stir till all the water dries.
  8. Add 1/2 cup warm water and bring to the boil. Simmer for another 5 minutes. Serve hot with bajre ki roti.

1 comment:

  1. This photograph of Ker Sangri along with Gajar ka halwa & curd rice have been downloaded from my website http://www.flickr.com/photos/ravifoodphotos without my knowledge violating the Copyright law. Pls revert asap at ravifoto@gmail.com Ravi Dhingra 9810015869

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