Ker Sangri

Ingredients      

•  ½ cup berries (ker)                
• 1 cup dried beans (sangri)            
• 1 cup + 4 teaspoons yogurt
• 4 tablespoons olive oil
• 1 teaspoon cumin seeds                
• 5-6 whole dry red chillies, broken into two            
• 1 teaspoon garlic paste                
• 1 teaspoon ginger paste
• ½ teaspoon turmeric powder            
• 1 teaspoon red chilli powder            
• 1 teaspoon coriander powder            
• 5-6 dried pieces of mango        
• Salt to taste                    
• 1 teaspoon dry mango powder (amchur)        
• 1 tablespoon chopped    fresh coriander leaves    
• 1 tablespoon chopped and fried garlic        

Method 

1. Soak berries and dried beans in one cup of beaten yogurt overnight.  Take them out of the yogurt and wash under running water.
2. Boil them for fifteen to twenty minutes in two cups of water with salt. Drain.   
3. Heat olive oil in a kadai (wok). Add cumin seeds, broken red chillies, garlic paste and ginger paste and sauté.  Add a little water, turmeric powder, red chilli powder and coriander powder and mix.  Add dried mango pieces and four teaspoons of yogurt and mix.
4. Add ker and sangri to the masala and mix.  Add salt, amchur and coriander leaves.  Mix well.
5. Serve garnished with fried garlic.

Nutrition Info