A combination of berries and dried beans cooked with yogurt and masalas.
KER SANGRI
Ingredients
200 grams dried dessert beans (sangri)
50 grams dried dessert berries (ker)
2 tbsps oil
1½ tsps cumin seeds
¼ tsp asafoetida (hing)
2-3 dried red chillies
¼ tsp turmeric powder
1½ tsps coriander powder
¼ tsp red chilli powder
1 tbsp ginger-garlic paste
½ tsp dry mango powder (amchur)
1 tbsp chopped fresh coriander leaves
Fresh coriander sprig for garnish
Method
1. Separately wash dried dessert beans and dessert berries with sufficient water for 2-3 times. Soak them for 7-8 hours and drain.
2. Transfer drained dessert beans and dessert berries into a pressure cooker, add salt and 3 cups water and cook under pressure for 2 whistles.
3. Heat oil in a deep pan, add cumin seeds and let them change colour. Add asafoetida, dried red chillies, turmeric powder, coriander powder, red chilli powder and ginger-garlic paste and sauté for 1-2 minutes.
4. Drain the cooked ker sangria and add into the pan, add ½ cup of the cooked liquor, adjust salt, dry mango powder and mix well. Cover and cook on low heat for 8-10 minutes.
5. Add coriander leaves, mix and take the pan off the heat. Transfer this into a serving bowl, garnish with coriander sprig and serve hot.
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Best cooked in Wonderchef Kitchenware.
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#SanjeevKapoor #KerSangri
