Ker Sangri (Desert Bean Sauté)
Rajasthani VeganSide Medium-Hot

Ker Sangri (Desert Bean Sauté)

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Sun-dried bean sauté

Time
30 min
Serves
3
Calories
220 kcal
Protein
8 g
0:00 / 1:30
Changes voice accent · Recipe stays in English

Ingredients

Quantities for 3 servings.

Servings:3(recipe makes 3)

Method

  1. 1Boil ker and sangri in salted water 20 minutes till tender; drain.
  2. 2Heat oil, crackle cumin, ajwain and hing.
  3. 3Add ker, sangri and kachri; toss 4 minutes till they soak up the oil.
  4. 4Add all dry spices and salt with a splash of water.
  5. 5Cook 8 minutes till the spices coat everything.
  6. 6Stir in yogurt off heat, finish with amchur and coriander — a rare Rajasthani desert classic.

About this recipe

Already vegan; an ancient desert dish that uses preserved beans.

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