Ingredients
- ½ cup ker
- 1 ½ cup sangri
- 1 tsp jeera
- 4 tbsp oil
- ½ tsp asafetida
- 3 tsp coriander powder
- 1 tsp saunf
- 2 tsp red chili powder
- 4-5 dry red chilis
- 1 tsp garam masala powder
- 2 tsp amchur powder
- 1 tsp turmeric powder
- ¼ cup raisin
- salt to taste
- 2 tbsp curd
- 2 tbsp fresh coriander leaves — chopped
How to make Ker Sangri
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. |