Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Being very simple to make and delicious to eat, it is made in almost all the Rajasthani households, especially in the Marwar region of the state.
Mix sangri, Ker, and kumathiya. Soak them in water for 8 to 9 hours.
Both ker and sangri have a lot of dust in them. So make sure to wash them multiple times before cooking.
To wash them, take water in 2 large bowls, add sangri, ker, and kumathiya in one of them.Transfer the ker, kaumathiya, sangri from one bowl to another with hands leaving the dirty water in the bowl itself.
Remove the dirty water and refill the bowl with fresh water.
Repeat the process until clean water is remaining in the bowl.Washing them in this way leaves the dirt in the bowl itself.
Now, spread them on a plate and pick all the sticks and pebbles from them.
Boiling sangri, ker and kumathiya
Add sangri, ker, and kumathiya into the cooker and add a glass of water to it.
Take 1 whistle in the cooker. Switch off the flame and let the cooker cool down.Take a strainer and drain the water and keep it aside.
Making Gravy
Heat oil in a pan.When the oil is hot, add hing and jeera.
On a low flame, add red chilli powder, coriander powder, and turmeric powder and saute them for 2 minutes.
Add sangri, ker, kumathiya to it and mix well.Allow cooking on low flame for 5 minutes.
When the oil starts separating from the vegetable, put the flame off.
Add dry mango powder and garam masala and mix well.Serve it hot with puri, paratha or fulka.It can also serve with makki or bajre ki roti.