Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
The authentic Rajasthani ker sangri or dried ker berry and sangri beans is a delightful combo that is grown locally in the region that perfectly suits the climatic conditions. The spicy ker sangri ki sabzi is a very popular dish of Rajasthan that is normally stored for a couple of days without any hassle.
Ingredients
(Serving for 6)
Dried ker sangri: 100 gms
Red chilli powder: 2 tsp
Chopped green chilli: 2
Amchur powder: 1 tsp
Coriander powder: 1 ½ tsp
Pickle masala: 1 ½ tsp
Curd: 3 tsp
Turmeric powder: ½ tsp
Salt to taste
For tampering
Mustard oil: 4 tsp
Cumin seed: 1 tsp
Asafoetida: a pinch
Fennel seed: ½ tsp
Red whole chilli: 4
Step 1
Wash and soak ker sangri overnight in thin buttermilk or enough water with ½ tsp turmeric.
Step 2
Once soaked, wash the ker sangri under tsp water until the dirt gets removed.
Step 3
Pressure cook the ker sangri with enough water for about three to four whistles.
Step 4
Once cool, drain the excess water and wash it again with water.
Step 5
Heat oil in a heavy bottom pan. Add hing (Asafoetida), mustard seed, cumin seed, and fennel seed and let them splutter. Next, add the dry red chilli.
Step 6
To this add green chilli and boiled ker sangri and saute for a minute.
Step 7
Add the coriander powder, red chilli powder, cumin powder, pickle masala, and amchur powder and stir them all together.
Step 8
Finally, add the beaten curd and cook on low heat until the moisture dries up.
Step 9
Serve it either hot or cold with poori, roti or dal rice.
