We are cooking up a treat.
It will be served shortly...
Spicy Ker Sangri
1 tbsp Ker
1 cup Sangri(sanger)
½ tsphaldi(turmeric) powder
3 tsplalmirch(red chilli powder)
2 tspDhania(coriander) powder
1 ½ tspamchur(dried mango powder)
1 tbsp dry mango- soaked and cut into julliens
2 whole dry Kashmiri red chillies
¼ tspajwain(carom seeds)
3 tbsp oil
1 tbspdhania(coriander)- chopped
1 lalmirch(red chilli)- whole, fried
Combine ker, sangria and salt with 2 ½ cups of water. Pressure cook for whistles
Drain out the water and keep aside.
For tempering, heat oil in a pan and add the Kashmiri chillies, ajwain and hing.
When the seeds crackle, add the boiled kersangri and haldi, chillie powder, coriander powder, amchur and dry mango julliens and salt (if required) and mix well.
Cook for a few minutes
Garnish with chopped coriander and fried red chillie