Ker Sangri (A Rajasthani speciality)

Ker Sangri (A Rajasthani speciality)

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Servings: 4
Calories: 486

Ingredients
 

  • 7 oz Sangri dried
  • 1 3/4 oz Ker dried
  • 7 oz Yoghurt dahi
  • 16 floz Water
  • 5 floz Vegetable oil
  • 2 Onions medium-sized, chopped
  • 2 tsp Red chilli powder
  • 3 tbsp Coriander dhaniya powder
  • 1/2 tsp Turmeric haldi powder
  • Salt to taste
  • 1 1/4 oz Garlic lasan paste

Instructions

  • Soak the ker in 1/2 cup yoghurt and 2 cups water for 10 hours.
  • Wash the sangri 2 - 3 times in running water.
  • Pressure cook the ker and sangri for 10 - 15 minutes.
  • Drain out the water and transfer the ker and sangri to a wok (kadhai). Add all the ingredients (except the garlic paste).
  • Cover and cook on low heat for 30-45 minutes or till the oil separates.
  • Add garlic paste and stir till all the water dries.
  • Add 1/2 cup warm water and bring to the boil. Simmer for another 5 minutes. Serve hot with bajre ki roti.
Calories: 486 kcal
Carbohydrates: 16 g
Protein: 7 g
Fat: 45g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 6 mg
Sodium: 52 mg
Potassium: 325 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 710 IU
Vitamin C: 13 mg
Calcium: 115 mg
Iron: 1 mg
Cuisine Indian
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