Taste and Tell Us

• 3-4 Tbsp Oil
• 1 Tsp Fennel Powder ( Saunf)
• 2-3 Cup Sangri (Boiled & Soaked)
• 1/2 Cup Ker (Boiled & Soaked)
• 1/4 Cup Achar (pickle )Masala ( Mixture of Fennel, Mustard seeds, Fenugreek seeds and Kalongi)
• 1/4 Cup Cashew
• 1/4 Cup Raisins
• 3 Tsp Sugar
• 2 Tsp Dry Mango Powder
• 5-6 Green Chillies
• 2 Tsp Red Chilli powder
• 2 Tsp Coriander powder
• 1/2 Tsp Haldi Powder
• 1/2 Tsp Cumin Seeds
• 1/4 Tsp Mustard Seeds
• 2-3 Dry Red Chillies

Recipe :

1. Wash ker and Sangri separately to remove all the dust.
2. Soak in enough water for 3-4 hours.
3. Now Bring it to boil for 15-20 minutes.
4. Drain the Ker Sangri and wash them.
   
5. In a big bowl mix Ker and Sangri now add some dry ingredients  Red Chilli powder, Coriander powder, Haldi Powder, Salt and Achar (pickle) Masala.
   
6. Heat Oil in a pan add Cumin and Mustard seeds. When they start crackling add fennel powder and dry Red Chillies.
   
7. After 1-2 minutes add Masala Mix Ker Sangri to the pan mix everything well and saute on a medium flame for 1-2 minutes.
   
8. Now add Green Chillies, Cashew and Raisins mix well add Sugar and Dry Mango powder.
   
9. Cover and Cook for another 4-5 Minutes.

Serve this hot Ker Sangri with Chappatis or Parathas. You can enjoy this for 3-4 days  to keep in a refrigerator.