Ker Sangri

Ker Sangri

Ker sangri is one of the most popular dishes from Rajasthan.  Ker sangri are dried berries and beans which are found in abundance in the desert. They do not look edible at first look but you have to taste this curry to know why it is so popular in Rajasthani cuisine. It is a part of almost every Rajasthani wedding menu. There are different ways to prepare this curry. This is the recipe which is cooked at my place.

You need to soak ker sangri overnight. Some people soak this in buttermilk too but plain water works fine. It swells to more than double in size. Make sure to wash it well under running water to get rid of any impurities.

If you do not have dry mango powder, you can use tamarind water to add the sourness. This curry is ideal for travelling too as it stays good for 2-3 days without refrigeration. This curry tastes best with puri, missi roti, paratha, and rotis.

Ker Sangri

Ingredients

Serves 2-3

  • ½ cup ker sangri
  • 8-10 cashewnuts broken
  • 10 raisins
  • 2 dates chopped
  • 3 tbsp oil
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp mustard seeds (rai)
  • 2 dry red chillies broken
  • ¼ tsp asafetida (heeng)
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp dry mango powder (amchur)
  • 2 tsp sugar
  • ¼ cup water
  • Salt as per taste

Recipe

Soak ker sangri in water over night. Wash it well under running water.  Bring 4-5 cups of water to boil and add the ker sangri, cashews, dates, and raisins. Let them boil for 8-10 mins or until they are tender. Drain the water.

Heat oil in a deep pan or kadhai. Add mustard seeds, cumin seeds, asafetida, and dried red chilli. Once the seeds pop, add the boiled ker sangri, cashews, and raisins, salt, red chilli powder, turmeric, coriander powder, sugar, and dry mango powder and ¼ cup water. Mix well. Cook for 10-12 mins till the oil floats on top. Serve with puri, roti or parathas.

 

Aalu Matar (Potatoes and Peas Curry)

Aalu Matar (Potatoes and Peas Curry)

Potato is the most versatile of vegetables. It is a staple diet of most of the middle class vegetarians.  You can combine it with any vegetable. This was the most common curry in our lunch box. There was a time when I hated aalu ki sabji. My mom makes at least 8-10 varieties of aalu sabji. Aalu fry, jeera aalu, aalu matar, aalu tamatar, aalu beans, dahi vale aalu and the list goes on. I finally made friends with potato when I went to Cardiff for studies. There were 4-5 variety of potatoes available and I started experimenting with this vegetable.

The food marathon that I went on after my wedding had this aalu matar following me at every house and I again started running from aalu ki sabji. Finally, when I am out of India again Aalu matar has become my friend again.

Aalu Matar (Potatoes and Peas Curry)

Ingredients

  • 2 potatoes peeled and cubed (Russet potatoes are good for this curry)
  • ½ cup fresh/frozen peas
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • 6-8 curry leaves
  • 2 inch piece of ginger grated
  • 2 green chillies finely chopped
  • 1 small onion finely chopped
  • 1 tomato finely chopped
  • 2 tsp red chilli powder
  • 2 tbsp coriander powder
  • ¼ tsp turmeric powder
  • 2 tbsp chopped coriander
  • 1 1/2 cups water

Recipe

Heat oil in a pressure cooker. Add cumin and mustard seeds. Once the seeds pop add asafoetida, curry leaves, ginger, and green chillies. Sauté for 30-40 seconds. Add chopped onions and cook for 1 min or till the onions are translucent.

Add tomatoes and salt and cook for 1-2 two minutes on a slow flame. Add turmeric, red chilli powder, coriander powder. Mix well and cook for 1 minute. Tomatoes should reduce to pulp by now and leave oil. Add peas and potatoes. Add 1 1/2 cups water and close the lid and pressure cook for 3 whistles.

Once the pressure is released open the cooker and check the curry for seasoning and adjust salt or spice accordingly. Add chopped coriander and mix.

Serve with hot puri, roti, or jeera rice.

Sev Tamatar (Gujarati Tomato Curry)

Sev Tamatar (Gujarati Tomato Curry)

Here comes another Gujarati favorite curry. It is a perfect quick cook recipe. Like most of the Gujarati recipes, this one too is a combination of sweet, sour, and spicy.

The ideal tomatoes for this curry would be the sour tomatoes (they are called nati tomatoes in Bangalore and desi tamatar in north). I have used the roundest available tomatoes in Singapore and the curry still turned out well.

The crisp sev is a perfect complement to the succulent tomatoes. I prefer the spicy bhujiya sev available in the market. You can also use the non-spicy sev if you don’t like your food very spicy.

This crunchy curry can be enjoyed best with soft rotlis (chapati in Gujarati) and roasted Bhavnagri chillies* and a glass of chilled chaas (buttermilk) to wash the spice down. I do not prefer this as sweet as it is originally made. You can always adjust the sweet and spices as per taste.

*For roasted Bhavnagri chillies (you can use any other non-spicy chilli if you don’t get Bhavnagri chilli), just slit the chilli and line it with a pinch of salt and roast it on flame till you see black spots on the chilli.

Sev Tamatar (Gujarati Tomato Curry)

Ingredients

  • 2 tomatoes chopped
  • ½ cup sev
  • 3 tbsp groundnut oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds (jeera)
  • 2 green chillies slit
  • 10-12 curry leaves
  • 2 inch ginger piece grated
  • ½  tsp asafoetida (heeng)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 4 tbsp coriander powder
  • 2 tsp sugar
  • 2 tsp lime juice
  • ½ tsp garam masala
  • ½ cup water
  • 2 tbsp fresh coriander chopped
  • Salt to taste

Recipe

Heat oil in a thick bottomed deep pan (kadhai). Add mustard seeds and jeera and let them pop. Add curry leaves, green chillies, and ginger and sauté.

Add asafoetida, turmeric, chilli powder, and coriander powder and sauté and immediately add chopped tomatoes and cover for 10-15 seconds.

Uncover and add salt, sugar, lime juice, garam masala and water and mix well.

Let it cook for 3-5 mins till you see oil on top. Just before serving add chopped coriander and sev. Mix well and serve with hot rotlis.