Ker-Sangri Recipe by Sarita Sharma

Preparation Time: 6-8 mins Cooking Time: 15-20 mins

Makes 2 servings

Ingredients

1 cup Ker-Sangri (Pachkuta Mix)

2 tbsp oil
tsp of asafoetida (hing)
tsp of turmeric powder (haldi)
2 tsp coriander powder (dhania)
2 tsp medium Chilli powder
1 tsp dried mango powder (amchur)
tsp Cumin seeds (jeera)
1 tbsp readymade Mix-Veg Pickle (Aachar)
Salt as per taste

Method
1. Wash Ker-Sangri mixture and soak it in for 2 hours
2. Take soaked Ker-Sangri and salt along with 2 cups of water in a pressure
cooker, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid. Drain the water and
squeeze boiled Ker-Sangri mixture and keep it aside.
4. Heat the oil in a non-stick pan, add jeera and hing and saut on a medium
flame for 1 minute.
5. Add the boiled Ker-Sangri, turmeric powder, chilli powder, coriander powder,
dried mango powder and a little salt, mix well and cook on a medium flame
for 1 to 2 minutes, while stirring occasionally.
6. Add Aachar and stir thoroughly 2-3 times such that aachar mixes well.
7. Ker-Sangri is ready to be served.