Ker Sangri

Rinse the dried ker berries and sangri beans thoroughly under cold water. Soak them separately in water for 6–8 hours or overnight until they plump up.

Drain the soaked ker and sangri. Boil them together in fresh water with a pinch of salt for 15–20 minutes until tender but not mushy. Drain and set aside.

Heat mustard oil in a heavy-bottomed kadai over medium-high heat until it reaches smoking point, then reduce to medium heat to mellow the raw flavor.

Add the dried red chillies and cumin seeds to the hot oil. Let them splutter for 30 seconds.

Add a pinch of asafoetida and stir quickly.

Add the boiled ker and sangri to the kadai and toss well to coat with the oil and spices.

Add turmeric powder, red chilli powder, coriander powder, and fennel seeds. Stir to combine evenly.

Cook on medium heat for 8–10 minutes, stirring occasionally, until the vegetables absorb the spices and any remaining moisture evaporates.

Add dry mango powder and salt. Toss well and cook for another 2 minutes.

Taste and adjust seasoning. The dish should be tangy, spicy, and slightly dry.

Serve hot or at room temperature with bajra roti or chapati.