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