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Rajasthani Ker Sangri


Ingredients

100 gms Ker
100 gms Sangri ( Wash it well)
2 ladles of oil
1 and 1/2 tsp Red Chilli Powder
1 and 1/2 tsp Dhania Powder
1/2 tsp Haldi Powder
1/4 th tsp hing
1 and 1/2 tsp Jeera
A handful of Kaju Kishmish soaked in milk
1 and 1/2 tsp Amchoor Powder
2 tbsp curd
Chopped coriander for garnish

Method


1. Soak Ker and Sangri for 6 to 7 hours in water. Ensure you wash them well at least 3 times.
2. Wash it 10 times in free water
3. Heat oil
4. Add Hing, Jeera, Dhania powder,Haldi, Mirchi, powders
5. Tip in the Ker Sangri and add salt to taste.
6. Add a little water and cook for 15 minutes in a kadhai
7. When done the oil will come up.
8. Add kaju kishmish milk and stir it in
9. Add amchoor powder and curd.
10. Stir well
11. Cover and cook for 5 more minutes
12. Add choppped coriander as garnish.
13. Serve it with Pooris

Note - The Ker Sangri doesn't spoil so you can carry it as a train lunch \ dinner too!


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