This is one of the most authentic dishes of Rajasthan. I made a point to taste this dish when in Rajasthan. I also bought the dried Ker and Sangri and prepared this dish at home. The Ker is a wild berry and Sangri is a type of beans wildly grown in the desert regions of Jaisalmer and Barmer. These are dried and used as and when required.
Time Required: 30 Minutes + Soaking Time
1 Cup Dried Sangri
¼ Cup Ker
2 Onions, Chopped finely
1tsp Ginger – Garlic paste
2 Red Dry Chilies
¼ tsp Turmeric Powder
1tsp Mustard Seeds
1tsp Jeera / Cumin Seeds
¼ tsp Methi / Fenugreek Seeds
¼ tsp Saunf / Aniseed
¼ tsp Ajwain / Carom Seeds
2tbsp Kishmis / Dry Grapes or chopped Dry Dates
1 – 2 tsp Red Chili Powder
1tsp Anardana / Pomegranate Seeds Powder
1tsp Coriander Powder
½ tsp Aamchur / Dry Mango Powder
A pinch of Hing / Asafoetida
¼ Cup Curds / Yoghurt
2 sprigs Coriander leaves, Chopped
Salt to taste
Picture – Dried Sangri and Ker
Soak Sangri and Ker for 8 hours.
Picture – Soaked Ker and Sangri
Cook both of them in pressure cooker with Salt. Drain the water and keep it aside.
Heat Oil and add Mustard Seeds, Methi seeds and Jeera and when they splutter, add Turmeric Powder, Red Chilies, Hing, Aniseed, and Carom Seeds. Add Onion and Ginger Garlic paste and sauté for 3 minutes. Add Red Chili Powder, Pomegranate Powder, coriander Powder, Aamchur Powder and Salt and mix well. Add curds and ¼ cup water and stir for a minute or two. Add the cooked Ker Sangri and mix well. Cook for a minute and remove to a serving dish.
Garnish with Coriander leaves and serve hot with Thepla or your choice of Indian Bread.