Sweet and Spicy Affair

Have you ever gone stock of vegetables and still want to do a delectable cruise on a dish? Then 'Ker Sangri' from Rajasthan is one such sweet and spicy dish that is easy to make and is a great option when you are short of veggies. If stored in a refrigerator the dish can reportedly stay fresh for a week and is mainly a perfect dish to have at weekend. So here get going with ‘Ker Sangri’ and take a flight to royal Rajasthan

Ingredients

• 2 tbsp Ker
• ¾ cup Sangri
• 2 Dry Red Chillies that are broken into pieces
• ½ tsp Turmeric Powder
• ½ tsp Red Chilli
• ½ tsp Carom Seeds
• 1/4 tsp Asafoetida
• ½ -1 tsp Red Chilli Powder
• 1 tsp Dry Mango Powder
• 1 tbsp Jaggery
• ¼ cup raisins
• Sunflower Oil for cooking
• Some coriander Leaves
• 2 tsp Coriander Powder
• Steps

Before making the dish make sure Ker and Sangri are soaked in water for about 8 hours or overnight

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• Drain the water of the Ker Sangri and rinse properly to remove dust

Cook the soaked Ker Sangri in a pressure cooker by putting 1 cup of water and cooking it till 3-4 whistles

If stored in a refrigerator the dish can reportedly stay fresh for a week and is mainly a perfect decay to have at weekend.

• Turn off the heat and allow the pressure to release naturally

Now take a pan and heat a tablespoon of oil. Add spices like Carom Seeds, Red Chillies, cooked raisins, Turmeric Powder, Asafoetida powder, Coriander powder, Mango powder and finally the Ker Sangri. Stir all the ingredients and mix them well.

Fry all ingredients for another 5-7 minutes and then stir in the heat.

• Serve this vegetable with bread or steamed rice

From the February-March 2021 issue of FHM India.