STEP 1.1. Take 1 cup ker soak it in a vessel and keep it in a hot place with extreme temperatures and add some salt for a day or two. After the soaking wash it well.
STEP 2.Transfer it in a plate. Now crush the ker using some heavy utensil.
STEP 3.1 now take a pan, add 1 tablespoon of mustard oil, add some bayleaf, cloves, half teaspoon cumin seeds, half spoon mustard seeds, fennel seeds, half spoon fenugreek seeds. now add some chopped onions and cook for a bit. After some time add 2 slit green chillies and cook for a few minutes.
STEP 4.2 now add the smashed ker and cook on high flame. Cook for 3 minutes.
STEP 5.3 add one spoon of ginger garlic paste, finely grated green mango (also use mango powder) . Now mix well and cover it and let it cook on low flame for 5-6 minutes.
STEP 6.4 then add a spoon of coriander powder, red chilli powder, turmeric powder, garam masala and salt. Now turn the flame off. and the burji is ready
Nutrition value
109
calories per serving
3 g Fat5 g Protein15 g Carbs9 g FiberOther
Current Totals
3 g Fat
5 g Protein
15 g Carbs
9 g Fiber
MacroNutrients
Carbs
15 g
Protein
5 g
Fiber
9 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
214 mg
Iron
8 mg
Vitamin A
1131 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
109 mg
Manganese
2 mg
Phosphorus
111 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment