Authentic Rajasthani Ker Sangri with Warm Missi Roti
Experience the rustic flavours of the desert with this unique wild berry and bean delicacy, slow-cooked in aromatic spices. Perfectly paired with warm, gram-flour flatbreads for a truly authentic traditional feast.
70min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Soak dried ker and sangri in water overnight, then rinse thoroughly and boil until tender.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then let it cool slightly.
3
Add cumin seeds and asafoetida to the warm oil and allow them to crackle.
4
Stir in the boiled ker, sangri, and soaked raisins, sautéing well for five minutes.
5
Add red chilli powder, turmeric powder, coriander powder, and salt, mixing thoroughly.
6
Add a half cup of water, cover, and simmer on low heat for twenty minutes until flavours infuse.
7
Sprinkle dry mango powder for tanginess, give a final stir, and serve hot with missi roti.
Ingredients
1 cup dried Ker berries
1 cup dried Sangri beans
2 tbsp mustard oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
1 tbsp red chilli powder
1 tsp turmeric powder
2 tbsp coriander powder
1 tsp dry mango powder (amchur)
2 tbsp dried raisins
Salt to taste
4 warm Missi Roti for serving
*This AI-generated recipe may contain inaccuracies.