Soak the ker in ½ cup of yoghurt and 2 cups of water for 10 hours.
Wash the sangri 2-3 times in running water.
Pressure-cook the ker and sangri for 10-15 minutes.
Drain out the water and transfer the ker and sangri to a wok (kadhai).
Add all the ingredients (except the garlic paste).
Cover and cook on a low flame for 30-45 minutes or till the oil separates.
Add the garlic paste and stir till all the water dries.
Add ½ cup of warm water and bring to a boil.
Simmer for another 5 minutes.
Serve hot with bajre ki roti.
Pleasebe judicious and courteous in selecting your words.
tadka nahi kagana kya?
Food Glossary |
Contact US |
Copyright © 2016 Direct Advert Media LLC an website design firm | All Rights Reserved