Ker Sangri Pickle Recipe

Cooking Directions

• STEP 1.Soak the dried ker berries and sangri beans in water overnight to soften them.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add the soaked ker berries and sangri beans to the pan and cook until tender.
• STEP 4.Add red chili powder, turmeric powder, salt, and lemon juice to the pan and mix well.
• STEP 5.Transfer the pickle to a sterilized jar and let it sit for a few days to allow the flavors to develop.

Cooking Tips

• Make sure to wash the dried ker berries and sangri beans thoroughly before soaking.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Store the pickle in a cool and dry place to ensure its longevity.

Storage and Serving

• Store the pickle in a sterilized jar in a cool and dry place for up to 6 months.
• Serve as a side dish with roti or rice for a delicious Rajasthani meal.