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Spicy Ker Sangri

ingredients

    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

     

    For tempering

    2 whole dry Kashmiri red chillies

    ¼ tspajwain(carom seeds)

    ¼ tsphing(asafetida)

    3 tbsp oil

    Garnish

    1 tbspdhania(coriander)- chopped

    1 lalmirch(red chilli)- whole, fried

preparation method

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

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By: CHEF PRANAV JOSHI

Show: Budget Kitchen

Prep:15 Mins Cook: 15 to 30 minutes

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