Recipe - Traditional Rajasthani Kair Ki Sabji

Kair or Ker is a form of berry obtained from plants found primarily in Rajasthan. These are generally dried in the sun so that they can be preserved for later use. This dried kair is what we use to prepare this healhty sabji. Kair can be consumed empty stomach as it activates your digestive system and so is generally prepared and consumed for parna after fastings. This goes well with a dry papad. All these ingredients are dry and because the weather in Rajasthan is generally dry, this is a common food item in a Jain Rajasthani Cuisine.

Ingredients

1 cup kair(ker)
A pinch of asafoetida(hing)
¼ tsp mustard seeds(rai)
½ tsp cumin seeds(jeera)
¼ tsp turmeric powder(haldi)
½ tsp red Chilli powder
2 tsp coriander powder(dhania)
1 tsp amchur powder
1 tbsp oil
Salt to taste

Method

* Wash and soak kair in water 6-7 hours.

* Drain and wash kair 3-4 times in normal tap water till all the dirt get removed from the soaked kair.

* In pressure cooker add soaked kair with enough water.

* Pressure cook for 3 whistles on medium flame. Cook till tender.

* Allow it to cool and drain water from kair. Set aside.

* Heat the oil in a pan, add the mustard seeds, asafoetida(hing) and cumin seeds(jeera) and sauté on a medium flame for a few seconds.

* Add the cooked kair, turmeric powder, coriander powder, chilli powder, amchur powder and salt.

* Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

* Serve hot with roti or papad.