Ker Sangri ki sabzi is a really pop dish from Rajasthan. Ker (the small-scale balls) are the sour berries too Sangri (the sticks) are the beans. These unique multifariousness of berries too beans grow on trees inwards places equally dry out equally Rajasthan. The dark-green ker berries too sangri beans are dried until they shrink too plough a dark brown, almost dark color.
Some people brand Ker Sangri ki sabzi using yogurt, or thus larn inwards sweetness too sour, or thus ready a dry out too spicy Ker Sangri. Usually Ker Sangri is cooked inwards a lot of oil, that’s partly what makes it gustatory modality better. However, inwards this post I volition percentage my mother-in-law’s recipe for a dry too spicy ker sangri sabzi with lesser sum of crude too all the same tasting great.
Ker Sangri Sabzi Recipe – Dry too Spicy Version
My mother-in-law’s recipe
Serves close 4
¼ loving cup ker (the small-scale balls)
¾ loving cup sangri (the sticks), interruption into pieces
½ loving cup cashew nuts, interruption into pieces + raisins (or to a greater extent than if you lot honey them similar I do!)
ii dry out cherry-red chilies, interruption inwards half
1 tsp cumin seeds (jeera)
Pinch asafetida (hing)
three Tbsp oil
½ tsp turmeric powder
1 tsp cherry-red chili powder, or to taste
1 tsp salt, or to taste
½ Tbsp coriander (dhaniya) powder
½ tsp dry out mango (amchur) powder
½ tsp garam masala
½ tsp sugar
1) Rinse the ker too sangri twice too discard the water. Then soak inwards three cups of fresh H2O overnight. Both volition expand inwards double the size. Discard the H2O too thus boil the ker too sangri inwards fresh H2O inwards a pan on medium rut until tender, takes close fifteen minutes. Then strain the ker too sangri too discard the boiled water.
2) In a medium pan on medium heat, add together oil. Once hot, add together cumin seeds, broken cherry-red chilies, too asafetida. Add the boiled too strained ker too sangri together inwards the pan. Add turmeric pulverization + cherry-red chili pulverization + tabular array salt too mix good for fifteen seconds.
3) Add ½ loving cup fresh H2O into the pan, embrace too ready for 2-3 minutes.
Q: How tin laissez passer on the axe you lot nation when ker-sangri is cooked?
A: The raisins should expand.
4) Then add together coriander pulverization + dry out mango pulverization + garam masala + sugar, laissez passer on it 1 skilful mix for xx seconds.
Your dry too spicy ker sangri ki sabzi is ready.
. . . . . . . . . . . . . . . . . . . . . . . .
Come connect amongst me! on Facebook | Email | RSS | Twitter Sumber http://spusht.blogspot.co.id/