Name: KER SANGRI PICKLE recipe by Amita Shah at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Dry sangri-1 1\2cup ,,; dry ker 1/2 cup; mustard oil -1 1/2 cup ,; saunf -1 tsp ,; kalongi-1\4tsp ,; danamethi -1\2 tsp,; crushed rai-1\2tsp ,; hing -1\4tsp ,; dryred chilly-5 - 7 ,; bayleaf - 2 ,; salt-3tsp; red chilli powder -2 tsp; haldi pwder-1tsp ,; aamchoor- 2 tsp

ABOUT KER SANGRI PICKLE RECIPE

Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans grow only in arid deserts of Rajasthan.This pickle is very unique and different from any other pickle and hugely popular delicacy in Rajasthan.

Ingredients Serving: 8

Dry sangri-1 1\2cup ,,
dry ker 1/2 cup
mustard oil -1 1/2 cup ,
saunf -1 tsp ,
kalongi-1\4tsp ,
danamethi -1\2 tsp,
crushed rai-1\2tsp ,
hing -1\4tsp ,
dryred chilly-5 - 7 ,
bayleaf - 2 ,
salt-3tsp
red chilli powder -2 tsp
haldi pwder-1tsp ,
aamchoor- 2 tsp

Instructions

Wash the dried Ker and sangri 5-6 times with water .
Now soak sangri and ker separately in water overnight.
Drain soak sangri and ker .
Now boil water in two big pan add 1/2-1/2teaspoon salt and 1\4-1/4 tea spoon haldi in it now add ker and sangri into it and cook untill tender .
Sieve and keep aside or let it dry .
Heat oil in a wok add hing , kalongi, bay leaf , dana methi, saunf ,dry red chilly(little crushed) when they splutter low the heat.
Now add seived boiled sangri and ker . And also add salt ,chilly powder ,haldi , rai, aamchoor and mix well .
Cook for 3-4 mins and remove from heat
Mix everything well and when it's cool down then transfer the pickle to a airtight jar

Similar Recipes