Kair Sangri Recipe

• STEP 1.1. In a bowl take sangri, dry red chillies and ker. Pour 5 cups of water in the bowl and let it soak overnight.

• STEP 2.2. Next morning wash it with clean water and drain it.

• STEP 3.3. Transfer it into a pan and add ½ tsp turmeric and ½ tsp salt.

• STEP 4.4. Cover it using a lid and let it simmer for 15 minutes at medium flame.

• STEP 5.5. Let it cool down and drain the water

• STEP 6.6. Now to this add 1 tsp red chilli powder, coriander powder, ½ tap turmeric powder, salt, dry mango powder, ¼ tsp asafoetida, ½ tsp garam masala and 2 tbsp water.

• STEP 7.7. Mix all the ingredients well and keep it aside to marinate for 10 minutes.

step 8

• STEP 1.8. In a pan take 4 tbsp oil, jeera, saunf, bay leaves, ⅛ tsp hing and cashews. Roast at medium flame until cashews turn light brown.

step 9

• STEP 1.9. Now add ½ tsp chilli powder, ¼ tsp turmeric, put the sangari mix into the bowl and add 3 tbsp water to it.

step 10

• STEP 1.10. Mix well and let it simmer for 10 minutes at medium flame and you ker sangri is ready to be served