KER SANGRI

Ker         200 g                                                                                            

Sangri  200 g                                                                                            

Curd       50 g 

Red chilli powder    10 g 

Turmeric powder     10 g 

Corainder powder  10 g 

Salt            To taste                                                                                      

Cumin seeds     5 g    

Oil                     25 ML

Ginger             15 g 

Garlic           15 g

PROCEDURE

                                 

1.    Soak ker and sangria overnight.

2.    Boil both ingredients till they get soft.

3.    Take kadhai add oil when it gets hot add cumin seeds.

4.    Add ginger garlic paste and sauté for  while.

5.    Add powdered spices and little water.

6.    Add ker and sangri cook for while add salt.

7.    Now add curd and mix nicely. 

8.    Garnish with chop corainder

                                  GARNISHING