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One of the great dishes of Rajasthani cuisine , sangri is simply irrestible.Ker are like radish pods and sangri are long beans. The traditional sangri is cooked in buttermilk with dried spices. The delectable sangri is one of the mainstays of the Marwari kitchen and a "must have" recipe on wedding menus.
- Combine ker, sangri and salt with 2 1/2 cups of water. pressure cook for 3 whistles.
- Drain out the water and add the turmeric powder, chilli powder, coriander powder, amchur, sultanas and salt (if required) and mix well.
- For the tempering, heat the oil in a pan and add the kashmiri chillies, ajwain and asafoetida. when the seeds crackle, pour the tempering over the ker sangri mixture. mix well. cook for a few minutes
- Serve hot.
This recipe was contributed by vishakha_p on 28 May 2002
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