Rajasthani Ker Sangri Ki Subzi

Dried berries and beans cooked with yogurt and Indian spices-specialty from the state of Rajasthan

Rajasthan is a dry climate state and so they have less availability of fresh vegetables,hence they use much of flours,grains and pulses.Gram flour is mostly used to make kadi ,subzi and snacks in this hot and dry state. Gatta ki subzi  which is made with boiled gram flour dumplings and simmered in yogurt curry is a very popular side dish.

Lots of spices,oil and yogurt  is used in Rajasthani cuisine.Use of little extra oil helps to keep the food fresh for long time as Rajasthan is a hot and humid area.This ker sangri ki subzi is also made with generous amount of oil and spices and is very good to carry for traveling as it stays fresh for 2-3 days with out refrigeration

Panchkutiya or Ker-sangri-kumatis  are dried berries and dried mongri ki phali which are used to make this nice and delicious stir fry.These berries are very easily available in the grocery stores in Rajasthan. You can use the ready mix of 5 berries and bean together or can make with just with 2-3 berries or beans only .These berries are washed and soaked over night to remove the dirt and then they are boiled and stir fried in oil,spices and yogurt.You can either soak them in butter milk/chas or in plain water.
This ker sangri ki subzi is best paired with Aloo mangodi ki subzi , Rajasthani daal and Missi rotiCheck here for some more authentic recipes from this state -Rajasthani recipes

Prep time-15 min

Cooking time-15 min
Cuisine - Indian,Rajasthani
Difficulty level - easy
Spice level-medium
Type- side
Serve-6

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

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 missi roti ,poori or daal-rice or use as an instant pickle.