Ker Sangri Sabzi with Tikkad Roti

Instructions

1. 1

   Soak and Prepare Ker Sangri

   • Rinse the dried ker and sangri separately under running water 3-4 times to remove any dirt.
   • Place them in two separate large bowls and cover with plenty of water (about 2 cups each).
   • Let them soak overnight, or for at least 8 hours. They will soften and swell to about triple their size.
   • After soaking, drain the water completely and rinse them one more time.
2. 2

   Pressure Cook

   • Transfer the soaked and drained ker and sangri to a pressure cooker.
   • Add 2 cups of fresh water and 1/2 teaspoon of salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, which should take about 15 minutes.
   • The ker and sangri should be tender but still hold their shape with a slight bite. Do not overcook.
   • Allow the pressure to release naturally. Once safe, open the cooker, drain any excess water, and set the cooked ker sangri aside.
3. 3

   Prepare the Yogurt Masala

   • In a small bowl, add the whisked curd.
   • To the curd, add the turmeric powder, red chili powder, and coriander powder.
   • Whisk everything together until you have a smooth, lump-free paste. This step is crucial to prevent the curd from splitting in the hot pan.
4. 4

   Sauté and Finish the Sabzi

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
   • Reduce the heat to medium-low. Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for 30-40 seconds until the seeds crackle and become fragrant.
   • Turn the heat to the lowest setting. Slowly pour in the yogurt-spice mixture, stirring continuously.
   • Cook this masala for 5-7 minutes, stirring constantly, until it thickens and you see oil separating from the sides.
   • Add the cooked ker sangri, raisins (if using), and the remaining 1/2 teaspoon of salt. Gently mix to coat everything evenly with the masala.
   • Pour in 1/4 cup of water, stir, and cover the pan. Let it simmer on low heat for 5-6 minutes for the flavors to meld together.
   • Uncover, add the amchur powder, and give it a final mix. Cook for one more minute.
   • Turn off the heat. Serve hot with bajra roti or phulka.