Ker Kumatiya Sangri Ki Sabzi- A Traditional Dish From Rajasthan
- Ritisha Garg
Updated : January 20, 2022 05:01 IST
We’re back with another traditional Rajasthani dish because it’s difficult to get enough of them, isn't it?
Ker kumatiya sangri is most commonly known as ker sangri. It is an insanely healthy spicy dish, made with the help of dried ker berry and sangri beans. Having originated from a culturally diverse state of Rajasthan, it has now become one of the most authentic dishes in the country. The dish is mainly eaten during Sheetla Saptami which is one of the most significant days for Hindu dedicated to Sheetla Mata. Find below a step-by-step guide to make ker sangri.
- 250 g Ker kumatiya sangri
- Amchur powder
- Raw mangoes ( if available)
- 2 tablespoon dhaniya powder
- 1 tablespoon jeera powder
- Cumin seeds
- 2 tablespoon Red chilli
- 1 tablespoon Salt
- 1 tablespoon turmeric powder
- Pinch of asafetida
- ½ cup mustard oil
- Curd ( optional
- Keep ker kumatiya sangri in water for soaking. In the pressure cooker, cook it for 5-10 minutes on low flame till two whistles.
- Now heat mustard oil in a pan. Add asafetida, cumin seeds and turmeric powder.
- If you’re adding raw mangoes, cut them into thin long pieces. Fry them in oil. If you don't wish to add mangoes, use curd instead.
- In a half cup of water, mix all the masalas and add them into the frying pan.
- Now, cook the masala till the oil seems to come out of it
- Meanwhile, take out ker kumatiya sangri and strain it. Make sure you don't forget to squeeze the water out of it.
- Finally add the ker kumatiya sangri in the frying pan filled with masala. Fry for 10-15 minutes.
- After frying, cover the pan for another 10- 15 minutes. Again, cook the sabji for 5 mins.
- Serve hot with dal, chawal or roti.
Takeaway tip- You can store it in the refrigerator for up to 7 days as this dish has long-lasting properties in it. Reason behind oil acting as a preservative.