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Home    Recipes    No Onion No Garlic    Kair Sangri

Kair Sangri

A Rajasthani dish made from dried vegetables
Recipe By : Niru Gupta
Type: No Onion No Garlic Serving: 4 Cooking Time: 5 minutes after boiling

Ingredients

  • Kair cup (40 g) ]
  • Sangri cup (40 g) ] washed till water cleared and soak for 2 hours or so
  • Sarson ka tel (mustard oil) cup (125 g)
  • Kalonji (onion seeds) 1 tsp
  • Methi dana (fenugreek seeds) 1 tsp
  • Saunf (fennel seeds) 1 tsp
  • Jeera (cumin seeds) 1 tsp
  • Rai (mustard seeds) 1 tsp
  • Heeng (asofetida)powder 1/8 tsp
  • Sabut lal mirch (dried whole red pepper) 4-5
  • Dhania (coriander) powder 2 tsp
  • Haldi (turmeric powder) tsp
  • Salt 2 tsp or to taste
  • Chilli powder tsp or to taste
  • Amchoor powder 2 tsp
 

Preparation

  • Drain the soaked vegetables and leave in a colander for excess water to drain out.
  • Bring water to boil, add the drained vegetables, and boil till tender. Takes about 5 minutes.

  • Heat the oil and add kalonji, methi, saunf, jeera, rai, heeng and sabut lal mirch.

  • When the mirch darkens a bit, remove and keep aside.

  • Add the kair,sanri, dhania, haldi, salt, chili powder and amchoor.

  • Saute till fat separates and serve hot garnished with the lal mirch.

 
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