Added to 2 cookbooks
This recipe has been viewed 5619 times
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
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.