Ker Sangri (A Rajasthani speciality)

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/]

Indian [/cuisines/indian/]

Instructions

1 Soak the ker in 1/2 cup yoghurt and 2 cups water for 10 hours.
2 Wash the sangri 2 - 3 times in running water.
3 Pressure cook the ker and sangri for 10 - 15 minutes.
4 Drain out the water and transfer the ker and sangri to a wok (kadhai). Add all
the ingredients (except the garlic paste).
5 Cover and cook on low heat for 30-45 minutes or till the oil separates.
6 Add garlic paste and stir till all the water dries.
7 Add 1/2 cup warm water and bring to the boil. Simmer for another 5 minutes.
Serve hot with bajre ki roti.