Ker Sangari with Onion and Garlic (Rajasthani Recipe)

Servings:
Soaking time: 6-7 hours or overnight.
Preparation time: 12-15 minutes.
Frying time: 15 minutes.
Cooking time: 5-6 minutes.
Total time: 36 minutes.

Last week I prepared “Ker Sangri with Onion and Garlic” and served it with Jowar Bhafla which made a wholesome meal and provided feeling like true Rajasthani comfort.

Ker Sangri is a traditional Rajasthani delicacy made with dried berries (ker) and beans (sangri), known for its unique tangy and earthy flavours. Usually prepared as a dry sabji with simple spices, it reflects the rustic charm of desert cuisine.

Taste of onions and garlic beautifully balances the tanginess of ker and the nuttiness of sangri, making the dish more indulgent and hearty.

Earlier, I uploaded Royal Version of Ker Sangri by adding nuts, which gave it a festive touch.

Both can served with Bajra Roti, Paratha, or even Cumin Rice, this version of Ker Sangri brings together tradition with a touch of modern flavour.

Ingredients:

Ker Sangri: 150gm.
Cumin: 1 teaspoon
Ginger: 2” pieces
Garlic: 1 pod (medium)
Onion: 2 no. (medium)
Green Chilli: 4-5 no.(as per taste)
Coriander Powder : 2 teaspoon
Garam Masala Powder: 1/2 teaspoon
Salt: 1teaspoon (as per taste)
Fresh Curd: 100 gm.
Turmeric powder: 1/2 teaspoon
Kashmiri Chilli: 6-7 no.
Asafoetida: 2 pinch
Chhachh/Curd: for soaking
Mustard Oil: 100-150 ml.

Preparation:

Clean the Ker Sangri properly with running water, soak them into chhachh/ watery curd for 6-7 hours or overnight.
Soak kashmiri chilli for couple of hours, remove seed, grind to fine paste, keep aside.
Grind one onion, green chilli, garlic and ginger together to fine paste, keep aside.
In a bowl put all powder masala and ground masala with curd, mix well, wet masala is ready. keep aside.
Slice one onion longitudinally, keep aside.

Method:

Heat oil in a heavy bottom pan, add cumin and asafoetida; sputter for few seconds.
Add sliced onion; stir fry for couple of minutes on high flame or until translucent, add wet masala, continue to stir fry the masala for couple of minutes, keep stirring.
Continue cooking on lower flame for 5-6 minutes with lid on (stir in between) or until oil releases from the masala.
Add Ker Sangari, continue to cook on medium flame for couple of minutes.
Add 1 cup of hot water, cook for 5-6 minutes (with cover on) or until done.
Sprinkle garam masala powder for an extra layer of flavour.
“Ker Sangari with Onion and garlic (Rajasthani Recipe)” is ready to be served hot or warm with Bhafla-Baati, Panchmail Dal, Churma Laddu and Sprouted Mung Salad for a hearty meal.