केर सांगरी | Ker Sangri | Sanjeev Kapoor Khazana

A combination of berries and dried beans cooked with yogurt and masalas. KER SANGRI Ingredients 200 grams dried dessert beans (sangri) 50 grams dried dessert berries (ker) 2 tbsps oil 1½ tsps cumin seeds ¼ tsp asafoetida (hing) 2-3 dried red chillies ¼ tsp turmeric powder 1½ tsps coriander powder ¼ tsp red chilli powder 1 tbsp ginger-garlic paste ½ tsp dry mango powder (amchur) 1 tbsp chopped fresh coriander leaves Fresh coriander sprig for garnish Method 1. Separately wash dried dessert beans and dessert berries with sufficient water for 2-3 times. Soak them for 7-8 hours and drain. 2. Transfer drained dessert beans and dessert berries into a pressure cooker, add salt and 3 cups water and cook under pressure for 2 whistles. 3. Heat oil in a deep pan, add cumin seeds and let them change colour. Add asafoetida, dried red chillies, turmeric powder, coriander powder, red chilli powder and ginger-garlic paste and sauté for 1-2 minutes. 4. Drain the cooked ker sangria and add into the pan, add ½ cup of the cooked liquor, adjust salt, dry mango powder and mix well. Cover and cook on low heat for 8-10 minutes. 5. Add coriander leaves, mix and take the pan off the heat. Transfer this into a serving bowl, garnish with coriander sprig and serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   #SanjeevKapoor #KerSangri