Kair Sengri Sabzi

    kair sengri

    Kair Sangri Sabzi Recipe Video

    Kair Sengri sabzi is a delightful and unique combo of sabzi from Rajasthani cuisine. Dessert berries and beans sabzi is prepared with too much of oil and spices and is tarty in flavor. Dessert berries (kair) are small round balls whereas dessert beans (sanghiri) is 2-3 inch long thin beans (phalli). Dessert beans and berries are dried completely and then used for making sabzi after soaking them in water.

    This recipe has a very unique taste which you can savor once you try making it. Kair sengri is nevertheless extremely tasty and is cooked simply and easily. If anytime you crave for eating something spicy, then try making this kair sengri sabzi with this easy recipe and enjoy!

    Directions

    Getting ready:

    Thoroughly wash dessert beans and berries 4-5 times with water and then soak them separately in water for 8-10 hours or overnight. After this take them out and wash 1-2 times more with water.

    kair sengri sabziMaking:

    Place the soaked kair and sangri in pressure cooker for boiling along with ½ tsp salt and 2 cups of water. Close the lid and let it simmer until one whistle. Then reduce the flame and continue cooking for 2-3 minutes more.

    kair sengri sabzi

    Turn off the flame and open the cooker once the pressure is released completely. Kair-sangri is now boiled. Take out the kair sengri in a sieve and drain out the excess water. Wash the sabzi one more time with clean water. Kair sengri are now ready for making the sabzi.

    kair sengri sabzi

    For making sabzi, heat some oil in a pan or wok. When oil gets hot add cumin seeds followed by asafoetida and saute for while. Then add turmeric powder, coriander powder and whole dry red chilly into the oil and saute the masala for a while.

    kair sengri sabzi

    Afterward add kair sengri, red chilly powder, dry mango powder, garam masala, salt and raisins into it. Stir and cook sabzi for 3-4 minutes. Kair sengri sabzi is well cooked now.

    kair sengri sabzi

    Add some chopped green coriander as well. Stir to mix everything. Sabzi is now ready. Take out the sabzi in a serving bowl.

    kair sengri sabziServing:

    Garnish this tempting and delicious sabzi of dessert beans and berries with green coriander sprigs and serve with poori, paranthas and savor each bite. This sabzi keeps good in refrigerator for 2-3 days.

    kair sengri sabziSuggestions

    • You can also soak the Kair sengri in buttermilk for making this sabzi. For this soak kair sengri in buttermilk (sweet). Take them out; wash with and fallow rest of the procedure for making sabzi.
    • For 3-4 members
    Kair Sengri Sabzi Kair Sengri Sabzi
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Dessert beans - 1 cup
    • Dessert berries - ¼ cup
    • Oil - 4-5 tbsp
    • Green coriander - 2-3 tbsp
    • Raisins - 2-3 tbsp
    • Cumin seeds - ½ tsp
    • Asafoetida - 2 pinch
    • Dry red chilly - 3-4
    • Garam masala - ½ tsp
    • Salt - 1.5 tsp (as per taste)
    • Coriander powder - 1.5 tsp
    • Mango powder - 1 tsp
    • Turmeric powder - ½ tsp
    Instructions
    1. Thoroughly wash dessert beans and berries 4-5 times with water and then soak them separately in water for 8-10 hours or overnight. After this take them out and wash 1-2 times more with water.
    2. Place the soaked kair and sangri in pressure cooker for boiling along with ½ tsp salt and 2 cups of water. Close the lid and let it simmer until one whistle. Then reduce the flame and continue cooking for 2-3 minutes more.
    3. Turn off the flame and open the cooker once the pressure is released completely. Kair-sangri is now boiled. Take out the kair sengri in a sieve and drain out the excess water. Wash the sabzi one more time with clean water. Kair sengri are now ready for making the sabzi.
    4. For making sabzi, heat some oil in a pan or wok. When oil gets hot add cumin seeds followed by asafoetida and saute for while. Then add turmeric powder, coriander powder and whole dry red chilly into the oil and saute the masala for a while.
    5. Afterward add kair sengri, red chilly powder, dry mango powder, garam masala, salt and raisins into it. Stir and cook sabzi for 3-4 minutes. Kair sengri sabzi is well cooked now.
    6. Add some chopped green coriander as well. Stir to mix everything. Sabzi is now ready. Take out the sabzi in a serving bowl.
    7. Garnish this tempting and delicious sabzi of dessert beans and berries with green coriander sprigs and serve with poori, paranthas and savor each bite. This sabzi keeps good in refrigerator for 2-3 days.

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads