There are many methods of preparing this Rajasthani delicacy, but I always prefer my Mom’s method of preparation. At my home, Ker Sangri is used as a fresh vegetable (by soaking dry veggies overnight in water) and is prepared in the same simple manner just by replacing mustard oil with vegetable oil and adding the bare minimum spices.
Here is my mom’s method of preparing the dish:
1/2 kg ready mixed packet of ker sangri or ½ kg sangria and 100 gm ker
7-8 dry red chillis
3-4 slit green chillis (optional)
2 tsp amchur/dry raw mango powder (you can also add dried raw mango slices)
1 tsp turmeric powder
2 tsp red chilli powder (add according to taste)
2 tsp coriander powder
2 tsp cumin seeds
A pinch of asafoetida
2 tbsp vegetable oil
Salt as per your taste
500 ml water – warm method
*Soak ker sangri in water overnight. Next morning, drain water 2-3 times, wash thoroughly. Spread in a colander.
*I prefer using pressure cooker or deep Dutch Oven to prepare this awesome Rajasthani delicacy. Heat oil in the pressure cooker or deep Dutch Oven.
*Add cumin seeds, asafoetida and dry red chillis, saute for a minute on medium flame.
*Add slit green chillis and ker sangri. Saute on medium-high flame for 4-5 minutes with continuous stirring. Lower the flame, add all the red chilli powder, coriander powder, and turmeric powder. Mix everything well over medium flame for about 2-3 minutes.
*Add salt and warm water. Cover and cook over medium flame for 2-3 whistles. Allow the steam to escape before opening the lid. If you are using a Dutch Oven, it will take more time, around half an hour.
*After opening the lid, add the amchur powder. Mix well. Cover and leave for 10 minutes (No heat required at this time).
*Traditionally, the dish is of dry consistency, but you can adjust according to your taste. Serve with puris or bajra (Millet) roti.