Ker Sangri Recipe: Traditional Rajasthani Dry Curry with Wild Berries and Beans

Ingredients:

• 100g ker (dried berries)
• 100g sangri (dried beans)
• 2 tbsp oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp amchur (dry mango powder)
• 1/2 tsp fennel seeds powder
• Salt to taste

Instructions:

1. Soak Ker and Sangri: Rinse and soak them in water overnight. Boil until tender, then drain.
2. Prepare Tempering: Heat oil, add mustard seeds, dried chilies, and fennel seeds powder.
3. Add Spices: Stir in turmeric, chili powder, and coriander powder.
4. Cook Ker-Sangri: Add boiled ker and sangri to the pan, mix well.
5. Finish with Amchur: Add amchur powder and salt. Cook until well combined and dry.
6. Serve as a side dish with roti or bajra roti.