Kair Sangar Ki Sabzi: Rajasthani Recipe

I happened to be at Bikaner some time ago and stayed at my sis-in-law's place there for few days. I not only enjoyed the fun time witnessing the beauty of cultural heritage at my fav state of India, but also relished yummiest of the dishes ;)

One of the dish that tinkled my taste buds was Kair Sangar Ki Sabzi..

To those who find this dish unusual, Kair are dried desert berries and sangar is dried desert beans. This sabzi is made in mustard oil with generous amount of spices and can be stored for next few days easily. You may find the kair and sangar at grocery stores easily.

So here is how to cook it...

Ingredients:
1 cup Sangar or Sangri (Desert Beans)
1/2 cup Kair (Desert Berries)
1 Cup Buttermilk
5-6 Whole Dry Red Chillies
1 tsp Mustard Seeds
2 pinches Hing
1/2 tsp Red chilly powder
1/2 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Amchur
1/2 tsp Corriander powder
5 tbsp Mustard oil
Salt to taste
Water

Method:

Mix the total quantity of kair and sangar together.

Soak the kair and sangar overnight in buttermilk (or plain water would also work). In the morning, take them out of curd and wash thoroughly. Boil the soaked kair and sangar in a pressure cooker while adding sufficient water and salt. Strain the kair sangar through a strainer to drain the excess water out.

(You may wash the whole spices as they tend to have some dirt at times and let them air dry.)

Heat mustard oil in a wok. Add mustard seeds and whole dry red chillies in heated oil and let them crackle. Then add all other spices including salt, red chilly powder, amchur, garam masala, hing, turmeric powder, coriander powder etc. Sauté the spices for few minutes till the oil is separated. Now add kair sangar to the masala, mix well and cook it for 3-4 minutes. 

The kair sangar sazi is ready. You may serve it with roti, parantha or poori, but to fully relish the taste of this Rajasthani dish, I recommend to serve it with daal ke paranthe. 

Do share how did you like the recipe :)