Rajasthani Delicacy Combo - Ker and Sangri | Dry Vegetable Combo
Rajasthani Delicacy Combo - Ker and Sangri | Dry Vegetable Combo
Ingredients
Ingredients
Ker (dry) and Sangri (Dry)
Taste and Flavour
Taste and Flavour
Natural
Features
Features
Straight from the deserts, Rajasthani delicacy, Vegan, Ayurvedic Benefits, Premium Ingredients, Homemade, 100% Natural and No Preservatives
How to use
How to use
Step 1: Wash and soak 1 cup of ker in water for 6-8 hours (over night)
Step 2: Drain and wash ker 3-4 times in normal water
Step 3: In pressure cooker add soak ker with enough water
Step 4: Pressure cook for 3 whistles on medium flame. Cook till tender
Step 5: Allow it to cool and drain water from ker. Set aside
Step 6: Heat the oil in a pan (1tsp), add mustard seeds (1/4tsp), a pinch of asafoetida and cumin seeds (1/2tsp) and saute on a medium flame for a few seconds
Step 7: Add the cooked ker, Being Bania Kitchen King (1tsp), a pinch of turmeric powder and salt according to taste
Step 8: Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Your ker is ready to eat
How to Store
How to Store
Keep in airtight container at room temperature, away from direct sunlight and moisture
Shipping
Shipping
Orders are freshly packed and shipped the same day, delivery time depends on the logistics company. Usually order are delivered within 2-5 days
Tickle your brain
Tickle your brain
The roots of Ker tree are used in Ayurved to treat swollen joints