PROCEDURE-

1. Wash and soak Ker-Sangri in enough water or thin butter milk overnight.

2. Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.

3. In a pressure cooker add ker sangri and enough water to cover it.

4. Pressure cook for 3 whistles on medium heat.

5. Let it cool down completely then drain all the water from ker sangri.

6. Wash it again with water.

7. Heat oil in a heavy bottom pan.

8. Add all the tempering ingredients in the oil.

9. Now add chopped green chilies and boiled ker sangri in it and saute for a minute.

10. Add all the dry spices in it and saute for a minute

11. Now add beaten curd and mix well.

12. Cook on low heat till all the moisture dries up.

13. Serve hot or cold.

Serving suggestions -Serve with Chapati, Missi Roti ,Poori or Dal-Rice or use as an instant pickle.

 

INGREDIENTS-

  • Dried Ker sangri – 1 cup/100 gm
  • Green chili /hari mirch, chopped – 2 tsp
  • Chili powder /lal mirch – 1.5 tsp
  • Dried whole raw mango pieces/sabut amchoor -5
  • Coriander powder /dhaniya – 1.5 tsp
  • Mango powder /amchoor – 1tsp
  • Yogurt /dahi -4 tbsp (optional)
  • Pickle masala /achar ka masala – 1.5 tsp
  • Turmeric /haldi -1/2 tsp
  • Salt /namak – to taste
Tempering/waghar-
  • Cooking oil – 1/4 cup
  • Cumin seeds /jeera – 1tsp
  • Mustard seeds/rai – 1 tsp
  • Fennel seeds /saunf – 1/2 tsp
  • Asafoetida /hing- 1/4 tsp
  • Whole red chilies-5
  • Whole red chilies- 2