Today’s recipe is ‘Ker Sangri ki Sabji’. A traditional recipe of dried berry and bean from Rajasthan. Ker sangri along with few other dried vegetables like gunda, amchoor, and kumati is called as Panchkuta.
Both ker and sangri come straight from the desert of Thar, so its availability is a little difficult in every city of India. Sangri is thin beans which look like cluster beans growing on a tree called Khejari. Ker is a berry from a shrub.
For Ker Sangri ki Sabji, you will need –
Panchkuta (ker, sangri, gunda, kumati and amchoor), dried red chillies, oil, red chilli powder, turmeric powder, salt, and amchoor powder. The most important thing in this recipe is that you need to wash everything many times. It requires soaking of all dried ingredients except amchoor and dried red chillies overnight.
Let me show you all, how panchkuta ingredients look like when you buy them from the market.
You can store ker sangri ki sabji outside fridge for 5 days, which makes it the best dish for travel. After 5 days you can keep it in the fridge. Ker sangri requires more quantity of oil just like a pickle. It is a spicy side dish which can be served with chapati or dal rice.
To try more dishes from Rajasthani cuisine, check – Papad ki Sabji | How to make rajasthani papad ki sabji, Dahi Phulki | Besan ke Dahi Bade/Vade, Moong Dal Samosa (Rajasthani special samosa recipe), Kairi Ki Meethi Launji (Sweet and Tangy Raw Mango Pickle), Rajasthani Masala Mirch (stuffed green chillies), Rajasthani Khoba Roti | How to make khoba roti
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