Ingredients for Ker and Sangri Sabji:
Ker: 100 gm
Sangri: 200 gm
Yogurt: 100 ml
Coriander powder: 5 gm
Red chili powder: 5 gm
Turmeric powder: 5 gm
Garam masala powder: 5 gm
Dry mango powder (Amchur): 5 gm
Salt: to taste
Raisins: 10 gm
Mustard Oil: 25 ml
Asafoetida (Hing): 5 gm
Cumin seeds: 2 gm
Fennel seeds (Saunf): 2 gm
Dry red chilies: 1 gm
Fresh coriander leaves: 5 gm
Prepare Ker and Sangri:
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Wash dried Ker and Sangri separately to remove all the dirt. Soak them separately in water for 8-10 hours.
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Wash them again thoroughly.
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Add the soaked Ker and Sangri to a pressure cooker and cook for 2 whistles.
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Keep the cooked Ker and Sangri aside.
Make the Sabji:
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Heat mustard oil in a pan over medium-high heat.
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Once the oil is hot, add asafoetida, cumin seeds, and fennel seeds. Sauté them.
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Add dry red chilies, coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and dry mango powder. Sauté for a few minutes.
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Add the cooked Ker and Sangri to the pan and mix well.
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Add plain yogurt, raisins, and salt. Mix well.
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Reduce the heat to low, cover the pan with a lid, and cook for a few more minutes.
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Check for salt and adjust if needed.
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Garnish with chopped coriander and make round dumplings of the mixture.
Ingredients for the Kofta:
Cottage Cheese: 100 gm
Corn Flour: 5 gm
Refined Flour: 10 gm
Salt: to taste
Green Cardamom powder: 1 gm
Sunflower Oil: 700 ml
Prepare the Kofta:
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Grate the cottage cheese and add corn flour, refined flour, and salt.
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Bind the mixture to form a soft dough.
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Take the Ker Sangri mixture dumplings and stuff them inside the cottage cheese dough, covering them thoroughly with a dusting of flour.
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Deep fry the dumplings on a slow flame until crisp.
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Keep them aside.
Ingredients for the Kofta Curry:
Cashew nut (Boiled and Pureed): 100 gm
Tomato puree: 100 gm
Onion puree: 100 gm
Yogurt: 100 ml
Green chilies: 2 gm
Coriander powder: 5 gm
Kashmiri red chili powder: 5 gm
Turmeric: 5 gm
Garam masala: 5 gm
Bay leaf: 1 gm
Green cardamom: 1 gm
Butter: 5 gm
Cream: 5 ml
Mustard Oil: 15 ml
Water: 100 ml
Curry leaves: 5 gm
Ginger Garlic Paste: 10 gm
Fresh Coriander: 10 gm
Prepare Ker Sangri Ke Kofte:
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Heat oil in a pan and add bay leaf, green cardamom, curry leaves, and asafoetida.
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Add onion puree and cook until translucent.
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Add fresh tomato puree, cashew nut puree, and ginger garlic paste. Cook properly.
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Add coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala powder. Sauté for a few minutes until the flavors meld.
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Add slit green chilies and cook by adding water.
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After a boil, add cream and butter to the gravy and cook until it reaches a thick consistency.
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Simmer the cottage cheese and Ker Sangri dumplings in the gravy.
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Garnish with fresh coriander.
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Serve hot.
Indulge in the rich flavors of Gujarat and Rajasthan as you savor every bite of Ker & Sangri Ke Kofte, served in a delightful and wholesome thali at Tuskers – Vegetarian Dining & Bar in Sofitel Mumbai BKC.
Ker & Sangari Ke Kofte recipe is by Sidney Dcunha, Director of Culinary at Sofitel Mumbai