Rajasthani Ker Sangri

Rajasthani Ker Sangri is a traditional dish made with dried ker berries and sangri pods, often cooked with aromatic spices that bring out the rich flavors of the desert. This gluten-free delight is not only unique but also a healthy option for a hearty Indian dinner.

Ingredients

• Dried ker berries - 50 grams
• Dried sangri pods - 50 grams
• Mustard oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Asafoetida (hing) - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Water - 300 ml
• Fresh coriander leaves - for garnishing

Steps

1. Soak the dried ker berries and sangri pods in water for about 30 minutes, then drain and set aside.
2. Heat mustard oil in a pan over medium heat. Once hot, add cumin seeds and let them splutter.
3. Add asafoetida and sauté for a few seconds before adding the soaked ker and sangri.
4. Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the ker and sangri with spices.
5. Pour in 300 ml of water and bring to a boil. Reduce heat, cover, and let it simmer for about 20 minutes or until the ker and sangri are tender.
6. Remove the lid and cook for an additional 5-10 minutes until the water evaporates and the dish reaches your desired consistency.
7. Garnish with fresh coriander leaves and serve hot with gluten-free roti or rice.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains antioxidants that may help in reducing inflammation.

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