Ker Sangri

• Wash ker and sangri thoroughly to remove the dirt. Soak in enough water for approximately 8 hours. Wash again after soaking. Cook ker and sangri in a pressure pan with 1 tsp salt and 2 cups of water.
• Pressure cook for 1 whistle on high heat and remove. Drain once the pressure cooker is opened. Wash again.
• Heat oil in a pan and add asafetida, saunf, and jeera. Add dry red chilis and saute for a few seconds. Mix in the cooked ker and sangri.
• Add turmeric powder, coriander powder, garam masala powder, red chili powder, and amchur powder. Mix well.
• Add raisins, curds, salt, and mix again. Cover the pan and cook for 6-7 minutes. Garnish with fresh coriander leaves.

Trivia

Ker is basically a shrub while sangri is a type of bean. Ker and sangri are also used to make pickles. The roots of the plant are known to go deep into the soil so the plant can survive. The roots, in fact, penetrate so deep that they can store water for 7 months! The pickle is favored by travelers since does not go bad quickly.