Ker Sangri Dhak

By Executive Chef Sujoy Gupta

• Soak ker sangri for 3-4 hour.
• Boil ker & sangri with turmeric,whole amchoor and salt for 30 minutes & strain.
• Heat oil in a pan and add asafetida, cumin seeds and whole red chili.
• Add dry masala  power and 100ml water cook for 5 minutes.
• Add yoghurt, cook on a low flame for 10 minutes.
• Now add ker sangri and amchoor to the pan and cook for another 15 minutes on a very low flame.
• Adjust seasoning and add amchoor powder.
• Serve hot with local Rajasthani breads.