Ker Sangri

Method

1. 1Soak ker and sangri overnight, then boil until tender; drain.
2. 2Heat oil, add cumin and a pinch of asafoetida.
3. 3Add the dry spices and a splash of water to form a masala.
4. 4Add the ker-sangri and amchur; fry on medium 8–10 min so it absorbs the spice.
5. 5Finish with raisins for the classic sweet-tangy note; serve with bajra roti.