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Kair Sangri Recipe | Kair Sangri Sabzi

Kair Sangri Recipe | Kair Sangri Sabzi

Kair Sangri Recipe : Kair Sangri is a spicy vegetable made with more oil and more spices from Rajasthan, Kair are small round balls, and Sangri are thin pods 2-4 inches long. Kair and Sangri trees are found in Rajasthan. The people there make curry, sangri sabzi from fresh fruits in season and for later the carr and sangri are dried well.

CHEF Bhawani Singh Khangarot, who makes Kair Sangri Recipe
CHEF Bhawani Singh Khangarot, who makes Kair Sangri Recipe

Kair Sangri Recipe

Whenever a vegetable is to be made, it is prepared by soaking it in water or buttermilk. Dried Kair Sangri can be found in any big grocery store in big cities, Kair Sangri is also called dry fruits of Rajasthan. The taste of Kair Sangri is so good and different that you will know only when you make it. CHEF Bhawani Singh Khangarot has prepared this delicious recipe of Kair Sangri.

Kair Sangri Recipe | Kair Sangri Sabzi

Kair Sangri Recipe | Kair Sangri Sabzi

NT Staff Kair Sangri Recipe | Kair Sangri Sabzi Kair Sangri Recipe | Kair Sangri Sabzi Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 138 calories 15 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Ingredients required for Kair Sangri –

  • Sangri – 300 gram
  • Onion – 500 gram
  • Curd – 250 gram
  • Whole Amchoor -10 gram
  • Whole Red Chilly -3 gram
  • Red chilly powder -10 gram
  • Dry mango powder – 10 gram
  • Turmeric powder-5 gram
  • Salt -10 gram
  • Coriander powder – 10 gram
  • Cumin powder – 10 gram
  • Ginger – 80 gram
  • Garlic – 150 gram
  • Ghee – 80 gram
  • Refined oil – 120 ml
  • Coriander whole – 5 gram
  • Cumin whole – 5 gram
  • Fenel seed – 5 gram
  • Fresh coriander – 10 gram

Instructions

Soak and boiled in curd the washed ker and sangri until soft and cooked.

Heat oil in a lagan add the tempering of cumin fennel seed, and whole coriander, then add chopped  Onion sauté for a while then add ginger garlic paste cook it for a while then add all the

powder Spices and then add the beaten curd and cook it further. Until the oil comes out fro the gravy

Toss the Ker and sangri in the gravy finish with chopped coriander and ghee.

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