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Marwadi Delicacy Ker Sangri Subzi
Marwari cuisine has always been a paradise for vegetarians and it's amazing the variety of vegetarian recipes we Marwari have.I am always amazed by delicious curry we create in Rajasthan without any fresh produce.Today I am sharing one of the most famous curry from my homeland-KerSangri.......A delightful bean and berry combo unique to Rajasthan.Ker-Sangri is a traditional spicy subzi of Rajasthan made with ker berry and sangri beans.Ker-Sangri is made with generous amount of oils and spices.Use of little extra oil helps to keep food fresh for longtime as Rajasthan is a hot and humid area.
It is difficult to ascertain the origin of kerSangri ,but many believe it lines in the Mewar culture.As Rajasthan is the land of Rajputanas and their war like life style gave birth to this ker-Sangri curry as there was need of long lasting food at the times of war when they faced lots of adverse conditions So making kerSangri was a good choice as It is very good to carry for traveling as it stays fresh for one week without refrigeration.
One day when I ran out of vegetables,I thought of making Ker Sangri for lunch& also packed for my husband tiffins.....Not only my hubs but also His colleagues adored it and it was so hard for them to believe that this curry is made from dried beans.. !!Mmmmmm. ...Each bite of this curry will surely make you crazy...The flavor and texture of this curry are spectacular and if you like spicy curry then you are gonna love this definitely!If you will make this hearty curry for your guest it will surely be extravaganza of aromatic flavor which they will love and never forget the taste of this exotic curry.....
Ingredients:
- Dried Ker -Sangri -1 cup
- Whole dry red chilli-2
- Raisins-1/4 cup
- Tomato-1 med size
- Dried dates -2 piece
Procedure:
- Soak Ker Sangri in water for 3-4 hours.
- Bring a pot of water to boil,Add Ker Sangri and cook until it becomes tender.Soak raisins and dried dats in lukewarm water.
- Heat oil in a pan ,Add cumin seeds,dry red chillies and sauté for a while.Add chopped tomatoes and cook till softens.
- Add chopped dried dates and soaked raisins with 1 tsp malai and spices (red chilli powder,turmeric powder,coriander powder,dry amchur powder,salt,Garam masala) and cook till oil separates from the mixture.
- Add cooked Ker Sangri,Mixwell and cook for 2-3 minutes.Garnish with chopped cashews,Serve hot.
It is difficult to ascertain the origin of kerSangri ,but many believe it lines in the Mewar culture.As Rajasthan is the land of Rajputanas and their war like life style gave birth to this ker-Sangri curry as there was need of long lasting food at the times of war when they faced lots of adverse conditions So making kerSangri was a good choice as It is very good to carry for traveling as it stays fresh for one week without refrigeration.
One day when I ran out of vegetables,I thought of making Ker Sangri for lunch& also packed for my husband tiffins.....Not only my hubs but also His colleagues adored it and it was so hard for them to believe that this curry is made from dried beans.. !!Mmmmmm. ...Each bite of this curry will surely make you crazy...The flavor and texture of this curry are spectacular and if you like spicy curry then you are gonna love this definitely!If you will make this hearty curry for your guest it will surely be extravaganza of aromatic flavor which they will love and never forget the taste of this exotic curry.....
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