Steps to Prepare Appetizing RAJASTHANI PANCHKUTA(ker sangri) ki sabzi

RAJASTHANI PANCHKUTA(ker sangri) ki sabzi Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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Here is the best “RAJASTHANI PANCHKUTA(ker sangri) ki sabzi” recipe we have found until now. This will be smell and look delicious.

Ingredients of RAJASTHANI PANCHKUTA(ker sangri) ki sabzi

1. Take 1 cup of rajasthani kar mix of all dried(kar,sangria, amchur,gunda.
2. Take 4 tbsp of Oil.
3. Take 1/2 tsp of Hing / asafoetida.
4. It’s 1 tsp of jeera / cumin.
5. Prepare 2 of _3 bay leaves of Teej pata.
6. It’s 1 tsp of Saunf / fennel seeds.
7. Make ready 4-5 of Dry Red Chillies.
8. It’s 3 tsp of Coriander Powder.
9. Prepare 2 tsp of Red Chilli Powder.
10. Make ready 1 tsp of Turmeric Powder.
11. It’s 1 tsp of Garam masala Powder.
12. Make ready 2 tsp of Amchoor Powder.
13. Take 1 tbsp of black Raisins.
14. You need as needed of Water.
15. Prepare As needed of Cashew nuts.
16. Take to taste of Salt.

Ker Sangri is nevertheless extremely tasty, leaving a lingering taste on your tongue.Ker Sangri is made with berry, wild beans, and spices.Learn how to make Kair Sangri at home.The Ker is wild berry, and Sangri is wild beans widely grown in the desert regions of Jaisalmer and Barmer.

RAJASTHANI PANCHKUTA(ker sangri) ki sabzi instructions

1. Wash Ker and Sangri for few times to remove all the dirt..
2. Soak in enough water for 8-10 hours..
3. Wash again a few times.
4. Add Ker and Sangri in a pressure pan and add water and salt.Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.Let the pressure release and then open the cooker.Drain the ker sangri.Wash them once more.Keep aside..
5. Heat oil in a Kadai. When the oil is hot, add bay leaves, jeera,hing and saunf..
6. Add dry red chilies and fry for a few seconds.Add cooked ker and sangri..
7. Add coriander powder, red chilli powder, turmeric powder, garam masala powder, amchoor powder and mix well..
8. Add black kishmish and salt and mix well..
9. Cover and cook for 6-8 minutes.Serve hot or cold with chapati/bajre ki roti or rice… !.

Rajasthan ker sangri ki sabzi - Rajasthan is a dry climate state and so they have less availability of fresh vegetables,hence they use much of flours,grains and pulses.Gram flour is mostly used to make kadi ,sabzi and snacks in this hot and dry state.Lots of spices,oil and yogurt is used in Rajasthani.

It is a little hard to.Ker Sangri, a traditional curry from Rajasthan's desert areas Dried Ker berries, Sangri pods soaked, cooked with Indian spices, turmeric, raw Ker Sangri Sabji, a traditional dry curry from Rajasthan's dessert regions.An interesting and tasty dish from ingredients I.Rajasthani Ker Sangri Ki Sabzi. र जस थ न प चक ट क सब ज श तल अष टम र स प Panchkuta Ki Sabji Sheetala Ashtami Special.Rajasthan Desert Five Spice - Panchkuta Subzi - By Vahchef @ vahrehvah.com.