Ker sangri

Method

1. 1 Soak ker fruit and dried sangri beans for 8 hours, then boil for 25 minutes until tender.
2. 2 Rinse and wash the boiled water thoroughly; the water is very bitter, so discarding it completely is mandatory.
3. 3 Sauté fennel seeds with shallots and dried chili peppers in oil for 40 seconds.
4. 4 Sauté the ker sangri for 8 minutes, then sprinkle with chili powder, turmeric, and coriander powder.
5. 5 Lower the heat and mix in the yogurt one spoonful at a time; adding yogurt over high heat will cause it to curdle.
6. 6 Add the soaked dried plums and stir-fry for the last 8 minutes until the mixture is dry, fluffy, and coated with seasoning.