Ingredients
- 1 cup dried Sangri (sun-dried okra)
- 1/2 cup Ker (desert beans)
- 2 tbsp mustard oil
- 1 tbsp ghee
- One large onion, chopped
- Two tomatoes, chopped
- One green chili, chopped (optional)
- 1 inch ginger, grated
- Two cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp asafoetida
- Salt to taste
- Cilantro chopped (for garnish)
Instructions
- Rinse the Sangri and Ker thoroughly and soak them in warm water for at least 30 minutes. Set aside after draining.
- In a medium saucepan, heat the oil and ghee. Cook until the onions are softened and transparent.
- Combine the ginger, garlic, green chile (if using), turmeric, cumin, coriander, and asafoetida in a mixing bowl. Cook for 1 minute or until aromatic.
- Stir in the drained Sangri and Ker beans to coat with the spices.
- Bring to a boil with enough water to cover the ingredients. Reduce the heat to low,
- Cover, and cook for 30 minutes or until the Ker and Sangri are soft.
- Cook for another 5 minutes after adding salt to taste.
- Serve hot with rice or chapati and garnished with cilantro.
