on Dec 04, 2022, Updated Nov 03, 2023 Here are a few more popular Rajasthani recipes: Makki Ka Dhokla, Panchmel Dal, Haldi Ki Sabzi, Namkeen Oliya, Sev Tamatar Ki Sabzi, and Guava Curry.
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The berries and beans are washed very well to remove dirt and then soaked to rehydrate them. They are then cooked in a yogurt-based spicy masala. Every household has its way of making this sabji. While some add yogurt (curd, dahi) to it, some stir fry it with everyday spices. Ker Sangri is a great dish when you are out of vegetables. It is also a great sabji to make for travel as it says well at room temperature for 2-3 days. Yogurt (Dahi, Curd) – Yogurt adds a little tanginess to this dish. If using homemade curd, make sure it is not sour. Spices – This Rajasthani sabzi uses everyday Indian spices such as coriander powder, red chili powder, turmeric powder, garam masala powder, dry mango powder (amchoor), and salt. These spices add a spicy and tangy taste to the dish, which makes it even more delicious. Raisins are added to the sabzi, making it rich and adding light sweetness to this spicy, tangy dish. Oil – You can use any cooking oil to make this dish. Some households in Rajasthan make it in ghee. Others – You will also need asafetida (hing), cumin seeds, fennel seeds (saunf), dry red chilies, and cilantro (fresh coriander leaves). You can also add Kumathiya (another berry) with ker sangri to this sabji. To make the dish, skip adding asafetida. Soak separately in 4-5 cups of water for 8-10 hours. Wash again 2-3 times. Note – Both ker and sangri grow in the deserts of Rajasthan and have a lot of dirt on them. So washing them very well is very important. Sometimes, sangri still have stalks attached to them. Make sure to remove them before cooking. Add the soaked Ker and Sangri to a pressure cooker. Close the lid of the cooker and pressure cook for 1 whistle on high heat. Remove the cooker from the heat. Let the pressure release naturally, and then open the cooker. Drain the water and wash ker sangri once more. Keep them aside. Once the oil is hot, add
¼ teaspoon asafetida 1 teaspoon cumin seeds 1 teaspoon fennel seeds
and saute for 3-4 seconds. Now add the following spice powders and saute for 10-12 seconds.
3 teaspoon coriander powder 2 teaspoon Kashmiri red chili powder 1 teaspoon turmeric powder 1 teaspoon garam masala powder 2 teaspoon dry mango powder
Add the following ingredients and mix well.
2 tablespoon whisked plain yogurt ¼ cup of raisins 1 teaspoon salt
Cover the pan with a lid and cook for 6-8 minutes. Check for salt and add more if needed. Garnish with chopped cilantro and serve hot. But you can also serve it with Phulka, Plain Tawa Paratha, Missi Roti, and Poori. You can also serve it as a side dish along with Dal, Phulka, and Rice for everyday Indian-style meals. If you make it in large quantities, only heat the amount of sabzi you want to serve. Reheating again and again can decrease the shelf life. You can reheat it in the microwave or a pan until it is nice and warm. If you feel it has become dry, sprinkle a little water and give it a nice mix while reheating. You can also freeze it for up to 2 months. Thaw, reheat, and serve.
