Kair Saangri (Panchkuta Sabji/Pickle)
Kair or Ker Saangri
Sushma Agarwal
Note from Mamta: On a recent trip to Jaipur, I had this specialist dish, a delicacy of Rajasthan. It is made with 5 ingredients, indigenous to the desert of Rajasthan in India, see 2nd picture; from top clockwise; Sangri, Kachri, Ker berries, Kumta, Amchoor (mango powder). Sangri beans are always sold dried.
It is like a pickle, therefore eaten in small helpings.
Ingredients
100 gm. Sangri or Sanger beans, dry
10 gm. Phophalia wild berries, dry
10 gm. Kair or Ker round berries, dry
10 gm. Kumaatia or Phophalia or flat berries, dry
1 tbsp. Mustard oil, vegetable oil, if you don't have mustard oil.
2/2 tsp. Cumin seeds
1/2 tsp. Turmeric powder
1 tsp. Coriander powder
1 tsp red Chilli powder
1 tsp. Coriander powder
1 tsp. ground fennel seeds
1/2 tsp. Garam masala
1 1/2 tsp. Salt, adjust to taste
Instructions
Place first four ingredients in a bowl and wash them well in water, to remove any dust.
Place in a pan, cover with water, bring to boil and simmer for 5 minutes. Drain in a sieve and discard water.
Heat oil in a Karahi/wok.
Add cumin seeds. When the seeds crackle, turn heat down.
Add turmeric, coriander powder, chillies powder, fennel powder and salt. Stir well for 10 seconds or so.
Add all the drained beans and berries, stir-fry for 4-5 minutes.
Sprinkle and stir in garam masala.
Taste and adjust seasoning.
Serve as part of any Rajasthani main meal.
