- Preeti Shridhar
A delicacy of Rajasthan. Kair ( Capparis decidua) is a small berry while Sangri ( Prosopis cineraria) is a bean. When in season these are dried to be used later. There are couple of more dried ingredients that can be added to this dish or you can use just Kair Sangri . The other two ingredients are Kumatia ( Acacia Senegal) a dried pod and Goonda ( Cordia myxa) , also a berry also known as Gum Berry. I have used all four . Kair and Sangri in equal proportion and a tbsp of Kumatia and Goonda each. You can buy Kair Sangri from small time grocery shops that sell Rajasthani stuff. If you don't have pickle masala add one tbsp of mango pickle but in that case reduce the quantity of raw mango pd.
Ingredients : serves 2
Kair Sangri 1/2 cup Thick Yogurt 2 + 1 tbsp Mustard oil 1 tbsp Asafoetida a pinch Cumin seeds 1/2 tsp Red Chilly pd 1/2 tsp Coriander pd. 1 tsp Turmeric paste 1/4 tsp Pickle masala 1 tsp Raw mango pd 1/2 tsp Salt to taste Method:
Wash Kair Sangri in a mesh strainer under running water till all the dust is washed off.
In the morning wash it again.
Now soak it in sufficient water and 2 tbsp yogurt for 2-3 hrs.
Strain it .
Bring 1 1/2 cup water to boil. Add 1/2 tsp salt to it.
Now add Kair Sangri and boil it till Kair is done. Stain it and keep it in a strainer.
Heat oil in a pan.
Add asafoetida .
Stir in all the spices .
Now add 1 tbsp of yogurt and mix well.
Add the kair Sangri and sauté for a couple of minutes.
Remove from fire.
Taste and adjust salt.
Serve hot with roti.
Serving suggestions: Pairs well with Kadhi or potato gravy.