Name: Ker Sangri
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms ker (seeds); 200 gms sangri (long in size); 50 ml oil; 20 gms cumin; 50 gms roughly cut garlic; 100 gms onions chopped; 20 gms chilly powder; 10 gms turmeric pwd; salt; 30 gms coriander pwd; 100 gms curd (beaten); 25 gms aamchoor pwd; 10 gms coriander leaves

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Ker Sangri — Formulation & Method | CuliNect