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Preparation Time: 10 minutes(excluding soaking time)
Prepping the Ker and Sangri: Soak the Dried Ker and Sangri: Soak ker and sangri in water overnight or for 8-10 hours. This will soften the dried berries and beans. Boil the Soaked Ker and Sangri: After soaking, drain the water. Boil the ker and sangri in fresh water for 10-15 minutes until soft. Drain the water again and set them aside.
Making the Curry: Heat the Oil: In a heavy-bottomed pan, heat mustard oil until it starts smoking (this helps remove its raw taste). Lower the heat and allow it to cool slightly before adding the spices. Temper the Spices: Add mustard seeds, cumin seeds, ajwain, and hing. Once they splutter, add whole red chilies and sauté for a few seconds. Add Spices: Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt. Stir the spices for a few seconds, making sure they don't burn. Cook the Ker and Sangri: Add the boiled ker and sangri to the pan. Stir well to coat them with the spices. Add a little water if needed and let the mixture cook for 10-15 minutes on low heat. Finish with Garam Masala and Amchur: Add garam masala, dry mango powder, and raisins (if using). You can also add a tablespoon of yogurt at this stage for a slight creamy texture. Mix everything well and cook for another 2-3 minutes.
