Ker Sangri

Wash the dried ker and sangri thoroughly and soak them in water for at least 8 hours to ensure a professional-grade texture.

The long soaking time is mandatory to professional-grade rehydrate the desert ingredients and remove any professional-grade dust.

Boil the soaked ker and sangri in fresh salted water for 15-20 minutes until they are professional-grade tender.

In a professional bowl, whisk the yogurt with red chili powder, coriander powder, and ginger powder into a professional concentrated base.

Heat mustard oil in a heavy professional cauldron until it reaches a shimmering professional-grade smoking point.

Temper with cumin seeds and asafoetida; then sauté the boiled ker and sangri over a medium professional flame.

Add the prepared yogurt mixture to the cauldron; stir thoroughly into the professional concentrated savory base.

The slow sautéing in mustard oil is the absolute secret to achieving the traditional professional-grade depth of flavor.

Add the dry mango powder (amchur) and salt; simmer for 10 minutes until the oil is professional-grade separated.

Serve the Ker Sangri hot or cold with a garnish of fried red chilies for a professional visual appeal.