Rajasthani Sweet & Spicy Ker Sangri Sabzi Recipe
A vegetarian Rajasthani recipe with sangri, tablespoons ker, dry red chillies - broken into. Ready in 55 min, serves 4.
Curated byPriyanka Rathore🇮🇳
- 1
To begin making the Ker Sangri Sabzi Recipe, soak the ker and sangri immersed in lot of water for at least 8 hours or overnight
sangri(3/4 cup) - 2
After 8 hours, drain the water and rinse the ker sangri in water a couple of more times, to remove residual dust and dirt
sangri(3/4 cup) - 3
In the next step, we will cook the soaked ker sangri in the pressure cooker
sangri(3/4 cup) - 4
Place the soaked Ker Sangri in the pressure cooker, add 1 cup of water and cook the ker sangri until you hear 3 to 4 whistles
sangri(3/4 cup) - 5
After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally
- 6
The next step is to combine it with spices and make the Ker Sangri SabziHeat a tablespoon of oil in a heavy bottomed pan over medium heat
sangri(3/4 cup) - 7
Add the ajwain, the red chillies and allow it to roast a little
dry red chillies - broken into(2 pieces)ajwain (carom seeds)(1/2 teaspoon)-/2 teaspoons red chilli powder(1) - 8
Add the cooked raisins, the turmeric powder, asafoetida powder, coriander, amchur powder and finally the Ker Sangri and give all the ingredients a good stir
sangri(3/4 cup)asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)-/2 teaspoons red chilli powder(1)amchur (dry mango powder)(1 teaspoon)teaspoons coriander powder (dhania)(2)raisins(1/4 cup)sprig coriander (dhania) leaves(4) - 9
Stir fry until all the ingredients are combined and allow it to cook for another 5 minutes
- 10
Once done, turn off the heat and the Ker Sangri Sabzi is ready to be served
sangri(3/4 cup) - 11
Serve the Ker Sangri Sabzi along with Kadhi, Phulkas and Steamed Rice and not to forget the ghee along with
sangri(3/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Rajasthani Sweet & Spicy Ker Sangri Sabzi Recipe
A vegetarian Rajasthani recipe with sangri, tablespoons ker, dry red chillies - broken into. Ready in 55 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Directions
11 steps- 1
To begin making the Ker Sangri Sabzi Recipe, soak the ker and sangri immersed in lot of water for at least 8 hours or overnight
sangri(3/4 cup) - 2
After 8 hours, drain the water and rinse the ker sangri in water a couple of more times, to remove residual dust and dirt
sangri(3/4 cup) - 3
In the next step, we will cook the soaked ker sangri in the pressure cooker
sangri(3/4 cup) - 4
Place the soaked Ker Sangri in the pressure cooker, add 1 cup of water and cook the ker sangri until you hear 3 to 4 whistles
sangri(3/4 cup) - 5
After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally
- 6
The next step is to combine it with spices and make the Ker Sangri SabziHeat a tablespoon of oil in a heavy bottomed pan over medium heat
sangri(3/4 cup) - 7
Add the ajwain, the red chillies and allow it to roast a little
dry red chillies - broken into(2 pieces)ajwain (carom seeds)(1/2 teaspoon)-/2 teaspoons red chilli powder(1) - 8
Add the cooked raisins, the turmeric powder, asafoetida powder, coriander, amchur powder and finally the Ker Sangri and give all the ingredients a good stir
sangri(3/4 cup)asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)-/2 teaspoons red chilli powder(1)amchur (dry mango powder)(1 teaspoon)teaspoons coriander powder (dhania)(2)raisins(1/4 cup)sprig coriander (dhania) leaves(4) - 9
Stir fry until all the ingredients are combined and allow it to cook for another 5 minutes
- 10
Once done, turn off the heat and the Ker Sangri Sabzi is ready to be served
sangri(3/4 cup) - 11
Serve the Ker Sangri Sabzi along with Kadhi, Phulkas and Steamed Rice and not to forget the ghee along with
sangri(3/4 cup)
About this recipe
A vegetarian Rajasthani recipe with sangri, tablespoons ker, dry red chillies - broken into. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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