Rajasthani Ker Sangri (Dried Desert Berry and Bean Curry)

⏱️ 30m Prep🔥 40m Cook
Primary Dish

Rajasthani Ker Sangri (Dried Desert Berry and Bean Curry)

Ingredients

  • • 100 g (dried) Ker Sangri
  • • 500 ml (2.5 cups) Water
  • • 30 ml (2 tbsp) Mustard Oil
  • • 1 tsp Cumin seeds
  • • 0.5 tsp Asafoetida
  • • 1 tsp Turmeric powder
  • • 2 tsp Kashmiri Red Chili powder
  • • 1 tbsp Coriander powder
  • • 50 g (1/4 cup) Yogurt
  • • 1 tsp Salt
  • • 10 g (1 tbsp) Dried Mango powder

Cooking Steps

1

Soak the Ker Sangri in water for 8 hours, then rinse thoroughly.

2

Pressure cook the soaked Ker Sangri with 500 ml water for 4 whistles until soft.

3

In a pan, heat mustard oil until smoking, then add cumin and asafoetida.

4

Add the boiled Ker Sangri along with the spices, yogurt, and mango powder.

5

Simmer on low heat for 15 minutes until the flavors meld into a dry, pungent curry.