Recipe: This authentic Rajasthani 'Ker Sangri' recipe is sweet, sour and fabulous!

Maharaj Jodharam Choudhary, Corporate Chef of Khandani Rajdhani shows us how to prepare it

Ker Sangri
Cooking time 30 minutes | Serves four people

Ingredients
Sangri 1 cup
Ker 1/2 cup
Whole amchur 1/2 cup
Red chilli powder 1 tbsp
Turmeric powder 1/4 tsp
Kashmiri chilli 2
Jeera whole 1/2 tsp
Garlic cloves 6
Ginger paste 1 tsp
Dhaniya powder 1 tbsp
Jeera powder 1 tbsp
Oil 3 tbsp
Salt to taste

Method

Step 1
Dry ker, sangri and whole amchur. Put them in a pressure cooker along with salt, and one litre of
water. Pressure cook for two whistles. Remove and set aside to cool.

Step 2
Heat oil in a pan, add jeera, garlic paste, ginger paste, turmeric powder, chilli powder, Kashmiri chilli, Coriander and jeera powders, and two tablespoons of water. Cook for a minute. Add the boiled ker, sangri, Amchur and then salt to taste. Cook for two to three minutes.

Step 3
Garnish with chopped coriander leaves.