Photograph of the finished Ker sangri

India · Quả ker đậu sangri xào Rajasthan

Ker sangri

1 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried ker fruit and sangri beans Dried ker fruit and sangri beans 400 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 320 g
  • Photograph of Red chilli powder Red chilli powder 48 g
  • Photograph of Coriander seed powder Coriander seed powder 32 g
  • Photograph of Fennel seeds Fennel seeds 20 g
  • Photograph of Oil Oil 240 ml
  • Photograph of Hing powder Hing powder 4 g
  • Photograph of Prune Prune 160 g
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Steamed rice Steamed rice 800 g

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.
Start cooking