Curd Ker Sangri
by priya purohit
Added to 3 cookbooks
This recipe has been viewed 13669 times
You can serve it as vegetable and also store it and serve it as achar. It's a signature dish of rajasthan.
- Combine the ker and sangri and soak them in curds for at least 5 hours.
- Wash till all the curd is drained out.
- Boil the drained ker sangri in enough water for about 10-15 minutes till they turn soft.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the whole dry red chillies, dry mango slices, amchur and the remaining dry masalas and saute for 20 seconds.
- Add the boiled ker sangri and salt, mix well and cook for 5-10 minutes.
- Serve hot garnished with coriander.
This recipe was contributed by priya purohit on 27 Sep 2011
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