A combination of berries and dried beans cooked with yogurt and masalas.KER SANGRIIngredients200 grams dried dessert beans (sangri)50 grams dried dessert berries (ker)2 tbsps oil1½ tsps cumin seeds¼ tsp asafoetida (hing)2-3 dried red chillies¼ tsp turmeric powder1½ tsps coriander powder ¼ tsp red chilli powder1 tbsp ginger-garlic paste½ tsp dry mango powder (amchur)1 tbsp chopped fresh coriander leavesFresh coriander sprig for garnishMethod1. Separately wash dried dessert beans and dessert berries with sufficient water for 2-3 times. Soak them for 7-8 hours and drain.2. Transfer drained dessert beans and dessert berries into a pressure cooker, add salt and 3 cups water and cook under pressure for 2 whistles. 3. Heat oil in a deep pan, add cumin seeds and let them change colour. Add asafoetida, dried red chillies, turmeric powder, coriander powder, red chilli powder and ginger-garlic paste and sauté for 1-2 minutes.4. Drain the cooked ker sangria and add into the pan, add ½ cup of the cooked liquor, adjust salt, dry mango powder and mix well. Cover and cook on low heat for 8-10 minutes.5. Add coriander leaves, mix and take the pan off the heat. Transfer this into a serving bowl, garnish with coriander sprig and serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #KerSangri
