Rajasthan Ker Sangri Desert Bean Pickle Dry Curry Classic

Method

1. 1

   Soak ker and sangri together in water overnight or for at least 6 to 8 hours to rehydrate.

2. 2

   They will double in size. Drain and rinse thoroughly — the ker can be quite bitter and multiple rinses help.

3. 3

   Boil the soaked ker and sangri in fresh water for 8 to 10 minutes until tender. Drain.

4. 4

   Heat 3 tbsp oil in a pan. Add cumin — sizzle. Add asafoetida.

5. 5

   Add the boiled ker and sangri. Add turmeric, red chilli powder and coriander powder. Toss to coat.

6. 6

   Cook on medium-high for 5 to 6 minutes tossing regularly until the spices coat each piece and some caramelisation occurs.

7. 7

   Add amchur, garam masala and salt. Toss well.

8. 8

   Serve at room temperature with bajra roti.