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Ker Sangri Ki Sabji - By Chef Shobhit Mathur
Experience the vibrant flavors of Rajasthan with Chef Shobhit Mathur's tantalizing Ker Sangri Ki Sabji.
Serves: 4
Ingredients:
1. Amchur : 50 gms
2. Dhania Powder: 10 gms
3. Asafoetida: 4 gms
4. Ker: 100 gms
5. Raisins: 40 gms
6. Red Chilli Powder: 10 gms
7. Refined Oil: 60 ml
8. Salt: To taste
9. Chopped Garlic: 20 gms
10. Sangri: 200 gms
11. Turmeric Powder: 5 gms
12. Whole Jeera: 5 gms
13. Whole Red Chilli: 5 gms
14. Yogurt: 200 gms
Method:
1. Soak ker and sangri for 3-4 hours.
2. Boil ker and sangri with turmeric, whole amchur, and salt for 30 minutes, then strain.
3. Heat oil in a pan and add asafoetida, cumin seeds, chopped garlic, and whole red chilli.
4. Add dry masala powder, soaked raisins, and 100 ml water. Cook for 5 minutes.
5. Add yogurt and cook on a low flame for 10 minutes.
6. Now add ker, sangri, and amchoor to the pan. Cook for another 15 minutes on a very low flame.
7. Serve hot, garnished with chopped coriander and fried red chilli.
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