Sangri: Sangri is Peo or Fruit of Khejari Tree (Prosopis cineraria) which is found in Rajasthan mostly and also known as "Kalpvriksha" of Desert. Sangri is used for making Ker-Sangri Ki Sabji, Sangri Pickle or Achar, Saag in most of Rajasthan.
Ker Sangri Sabji Ingredients:
* Dried dessert berries (ker) - 1/2 cup* Dried dessert beans (sangri) - 1 cup
* Yogurt - 1 cup + 4 teaspoons
* Oil - 4 tablespoons
* Cumin seeds - 1 teaspoon
* Dried red chillies - 5-6
* Ginger paste - 2 teaspoons
* Turmeric powder - 1/2 teaspoon
* Red chilli powder - 1 teaspoon
* Coriander powder - 1 teaspoon
* Dried mango pieces - 5-6
* Salt - to taste
* Dry mango powder (amchur) - 1 teaspoon
* Fresh coriander leaves, chopped - 1 tablespoon
Method of Preparation: Soak berries and dried beans in one cup of beaten yogurt overnight. Take them out of the yogurt and wash under running water. Boil them for fifteen to twenty minutes in two cups of water with salt. Drain. Heat oil in a kadai. Add cumin seeds, dry red chillies and ginger paste. Sauté till cumin seeds change colour. Add a little water, turmeric powder, red chilli powder and coriander powder and mix. Add dried mango pieces and four teaspoons of yogurt and mix. Add ker and sangri to the masala and mix. Add salt, amchur and coriander leaves. Mix well. Serve hot
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