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.
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