Gatte ki Sabji

Ker sangri

Rajasthani ker sangri needs no introduction,this is mothwatering dish of rajasthan or marwar and
it's not only famous in rajasthan but now it's popular dish worldwide,and also inherits the
fragrance and taste of rajasthan,so friends till next recipe enjoy this one. Ker Sangri is a
traditional Rajasthani dish made with dried ker berry and sangri beans.

About the Recipe

Panchkutta ki Sabzi is also popularly known as ker sangri. This curry
primarily consists of 5 ingredients - Ker, Sangri, Amchur, Gunda and
Kumati and hence the name Panchkutta. Once you preprare this, the sabzi
can be stored for a few days and since it doesn't get spoiled, you can use
this as a travel food. This goes well with a cold pudi, paratha or even a
chapathi. All these ingredients are dry and because the weather in
Rajasthan is generally dry, this is a common food item in a Jain Rajasthani
Cuisine.
Panchkutta ki sabzi is typically prepared for the Shitla Asthami festival.
This is a festival that is celebrated after holi during which there is no fire
used to cook food on that day - also known as Thanda Khanna. This curry
is prepared the previous day along with some other items. If you are
interested for some other Holi Recipes,

ngredients
 1/2 cup Ker
 1 and 1/2 cup Sangri
 4 tbsp Oil
 1/4 tsp Hing
 1 tsp Zeera
 1 tsp Saunf
 4-5 Dry Red Chillies
 3 tsp Coriander Powder
 2 tsp Red Chilli Powder
 1 tsp Turmeric Powder
 1 tsp Garam masala Powder
 2 tsp Amchoor Powder
 2 tbsp Curd
 1/4 cup Raisins
 Salt to taste
 2 tbsp Fresh Coriander Chopped
Instructions
1. Wash Ker and Sangri separately a 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 2 cups of water and 1 tsp salt.
5. Pressure cook for 1 whistle on high heat and then remove the cooker from the
heat.
6. Let the pressure release and then open the cooker.
7. Drain the ker sangri.
8. Wash them once more.
9. Keep aside.
10. Heat oil in a karahi / pan.
11. When the oil is hot, add heeng, zeera and saunf.
12. Add dry red chilies and fry for a few seconds.
13. Add cooked ker and sangri.
14. Add coriander powder, red chili powder, turmeric powder, garam masala powder,
amchoor powder and mix well.
15. Add curd, kishmish and salt and mix well.
16. Cover and cook for 6-8 minutes.
17. Garnish with fresh coriander.
18. Serve hot with dal and roti or rice.
19. Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans.
Here is a tried and tested authentic recipe to make this dish.

20.

21. Ker Sangri is a traditional Rajasthani dish made using dried Ker Berries and Sangri
Beans. This dish is more famous in the Marwad region of Rajasthan which is basically
a dessert and nothing but these berries and beans grow in the sand.

22. Since the temperature rises very high during the summer, it practically becomes
impossible to grow anything, these berries come in handy for cooking and so most
households in this region stock their yearly share.

23. Just a few hours of soaking these berries/beans in water and they have a great dish to
enjoy for meals. During our recent trip to Rajasthan, I ate my share of Ker Sangari and
also got hold of a small packet of these berries and beans to bring back home.
 Churma
How to make Churma -
A rich and flavourful sweet of whole wheat flour
For more recipes related to Churma checkout Aate Ka Halwa, Orange and Cinnamon Panjeeri.
You can also find more Desserts recipes like Zarda, Lapsi Aur Gur Ka Halwa, Coconut
Pancake, Chocolate Walnut Kheer.

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-
vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars,
venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two
varieties i.e. the food eaten by the common man that includes use of various spices and herbs and
the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any
ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of
ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of
ingredients in this region are a great influence. Food that could last for several days and could be
eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not
conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are
grown, are sundried so that they can be used for the rest of the
year.

Mangodi
Earlier in my grand mom times, badiya or

mangodi or dried gram dumpling were made at home in large quantities. Whenever

they were planned to made this dumpling, full family comes together and made at

one place. It was really fun and enjoyable but now-a-days because of busy

schedule no one has time to make mangodi at home. For mangodi, you can use any

variety

of lentils as yellow gram, green gram, chickpeas and more. This time I prefer

to use yellow gram dumpling.

Today I want to share “Mangodi ki Sabzi or

Yellow Gram Dumpling Curry” recipe with all of you. It’s a part of Marwari or

Rajasthani region where people use homemade mangodi and cook it with curd and

tomatoes

as curry or gravy form. You can add potato, spinach or any preferable vegetable

in this recipe.

In Marwari families or Rajasthani culture;

they are prepared mangodi or yellow gram dumpling. For this you have to soak

the yellow gram lentil overnight in water and grind them with little water,

salt and asafoetida and chili powder till to smooth batter. Grease the

polythene and pour the small size balls over the sheet. Let it dry in sun for

2-3 days. When dried completely, store them in airtight jar.

Ingredients:
1/3 Cup Yellow Gram Dumpling/ Mangodi

2 Tbsp. Clarifying Butter

1/4 Cup Tomatoes Puree

1 Tsp. Ginger, Grated

1 Tsp. Green Chili, Chopped

1/4 Cup Curd/ Dahi

1 Tbsp. Gram Flour/ Besan

Red Chili Powder to taste
Salt to taste

1 Tsp. Coriander Powder

1/4 Tsp. Garam Masala

1/4 Tsp. Turmeric Powder

1 Bay leave

2 Dried Red Chilies

1/2 Tsp. Cumin Seeds

Pinch of Asafoetida

1 Tbsp. Green Coriander, Chopped

Mogar dal
Rajasthani Kadhi