Kair Sangri, which is mostly associated with Rajasthan, is also popular in Haryana. They are desert beans and berries that are used to make a lip-smacking stir-fry in Haryana.
Ingredients:
- For ker sangri:
- 75 Gram Berries
- 75 Gram Dried beans
- For main preparation:
- 2 tsp Oil
- 1 tsp Cumin seeds
- 2 tsp Ginger garlic paste
- 5-6 Whole red chillies
- 1 tsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Turmeric powder
- 1 tsp Mango powder
- 5-6 Dried pieces of mango
- 4 tsp Yogurt
- 1 tsp Salt
- For Garnish:
- Fried garlic
- Fried Red chillies (whole)
Method:
- To prepare ker sangri:
- 1.Soak the berries and the dried beans in beaten yogurt and keep it overnight.
- 2.Boil for 15-20 min in water and clean them properly with water.
- To prepare the main preparation:
- 1.Heat oil in pan.
- 2.Add cumin seeds, ginger-garlic paste, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces and curd.
- 3.Saute the masala well.
- 4.Then add ker sangri and salt. Mix it well.
- 5.Garnish with fried garlic, fried whole red chillies and coriander leaves.
- 6.Serve the Ker Sangri hot with roti.
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