Ingredients:
- 1 cup ker sangri (dried berries and beans)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Rinse the ker sangri in water and soak it overnight or for at least 6-8 hours in water.
- Once soaked, boil the ker sangri in fresh water until tender. Drain and keep it aside.
- Heat oil in a pan and add cumin seeds and fennel seeds.
- Once the seeds start to crackle, add finely chopped onion and sauté until golden brown.
- Add ginger-garlic paste and sauté for a few more seconds.
- Now, add red chili powder, coriander powder, turmeric powder, and garam masala. Mix well.
- Add boiled ker sangri and mix well with the spices.
- Cook for 10-15 minutes on medium heat or until the ker sangri is well coated with the spices.
- Garnish with fresh coriander leaves and serve hot with bajre ki roti or steamed rice.
Enjoy this delicious and flavorful Rajasthani delicacy - Ker Sangri - with your family and friends!
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