Kair Sangri

Ingredients

• Kair ¼ cup (40 g) ]
• Sangri ½ cup (40 g) ] washed till water cleared and soak for 2 hours or so
• Sarson ka tel (mustard oil) ¼ 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) ½ tsp
• Salt 2 tsp or to taste
• Chilli powder ½ 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.