Chef’s Nectar “Ker Sangri ki Subzi” herbal delicacy 🥰

Ker Sangri earliest is known as the nectar of the dried state Rājasthān, where there is less possibility of fresh vegetables, and it’s very much popular and staple dish in the state. Now a days we are getting all diffrent resources of fresh vegetables. But this driedherbal treat one of the best of you will try it out once. In most of the Rajasthani treats there is much use of ghee, butter, curd, besen and dried spices, because of this hot and dry weather.😋 Ker Sangri these healthy berries are very much delicious in its stir fry form👌

Ingredients for making the Ker Sangri🥰

  • 120 gms Dried Ker Sangri
  • 2 tsp Green Chilies/ Hari Mirch chopped
  • 2 tsp Red Chili Powder
  • 5 slice Dried Raw Mango/ Amchoor soaked
  • 1.5 tsp Coriander Powder/ Dhaniya powder
  • 1 tsp Mango Powder/ Amchoor
  • 3 tbsp Yogurt optional
  • 1.5 tsp Pickle Masala/ Achar masala
  • 1/2 tsp Turmeric/Haldi
  • Salt to taste

Tempering/ Tadka/ Waghar

  • 1/4 cup Mustard Oil
  • 1 tsp Cumin seed/ Jeera
  • 1/2 tsp Fennel Seed/ Saunf
  • 1/4 tsp Asafoetida/ Hing
  • 5 Dried Whole Red Chilies

Method of making this herbal delicacy 😘

  • Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
  • Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
  • In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
  • Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
  • Heat oil in a heavy bottom pan/deg. Add all the tempering ingredients in the oil as listed above.👍
  • Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
  • Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
  • Cook on low heat till all the moisture dries up, Serve hot or cold as per your preferences.
  • Chefs recommendation for Serving 😊😊😊Serve with missi roti ,poori or daal-rice or use as an instant pickle. It’s really mouth watering😋 enjoy 🍽

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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