Ker Sangri Vegetable

Ingredients
250 gms Ker,
250 gms Sangri,
250 gms Khumbatiya,
50 gms red chillie(whole),
125 gms dried Mango pieces,
1 tsp jeera (cumin seeds),
1/2 tsp haldi (turmeric powder),
1 tsp red chilli powder,
1 tsp dhania powder (coriander powder),
Aamchur (Dry mango powder) to taste,
Salt to taste,
Water,
Oil.

Method:
Wash and clean sangri, ker and khumbatiya separately. Soak sangri and chillies overnight after washing and cleaning.
Next morning boil sangri and chillies with salt and turmeric powder. Cook ker and khumbatiya in a pressure cooker with
salt and turmeric powder upto 3 whistles. Discard water, drain and keep aside. Wash and soak 4-5 pieces of dried mango
separately and boil. Mix all ingredients.
Heat oil ( little more than normal) in pan, add jeera and hing; allow to splutter, add turmeric , red chilli powder, coriander
powder, dry mango powder and salt according to taste, add water and allow to simmer and then add the other ingredients and cook
for a little while till dry.

Sheela

Sheela Agarwal is a botanist by profession and a cooking enthusiast.