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A delightful bean and berry combo unique to Rajasthan, Ker Sangri is a traditional, spicy subzi made with the ker berry and the sangri bean. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. Ker Sangri is nevertheless extremely tasty, leaving a lingering taste on your tongue. The addition of raisins brings out the brilliance of this recipe, as it enhances the flavour of all the spicy ingredients while also providing sweet respites in every spoonful.
- Combine the ker, sangri and salt along with 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Drain the water and keep aside.
- Heat the oil in a broad non-stick pan, add the carom seeds, asafoetida and red chillies and sauté on a medium flame for 1 minute.
- Add the cooked ker-sangri, turmeric powder, chilli powder, coriander powder, dried mango powder, raisins and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately.
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