Sangri – 1 cup, dried
Ker – 1/4 cup, dried
Yogurt – 1 cup
Water – 2 1/2 cups
Oil – 3/4 cup
Onions – 2, medium and chopped
Red Chilli Powder – 2 tsp
Coriander Powder – 3 tblsp
Turmeric Powder – 1/2 tsp
Salt to taste
Garlic Paste – 2 tblsp
1. Soak the ker in 1/2 cup of yogurt and 2 cups of water for 10 hours.
2. Wash the sangri two to three times in running water.
3. Pressure cook the ker and sangri for 10 to 15 minutes.
4. Drain out the water and transfer the ker and sangri to a kadai.
5. Add all the ingredients except garlic paste.
6. Cover and cook on a low flame for 30 to 45 minutes or till the oil separates.
7. Add the garlic paste and stir till all the water has evaporated.
8. Add 1/2 cup of warm water and bring it to a boil.
9. Simmer for another 5 minutes.
10. Serve hot.
Ker is a berry found on the desert trees. When fresh it is used to make pickles and in its dried form, is combined with sangri as a vegetable preparation.
Sangri is a bean-like vegatable. Regarded as a delicacy, it is usuall stored after it is dried.