Rajasthan x Mexico
Ker sangri tacos
Desert berries and beans in a tortilla. Two dry lands, one very good lunch.
50 minTime
9 gProtein each
hotSpice
8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.
Berries and beans from the khejri tree3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original311kcal
9 gprotein
10 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Soak the ker sangri overnight in plenty of water. Rinse it 2 or 3 times in fresh water.
- 2Boil in the 600 ml fresh water with a pinch of salt for 10 minutes. Drain well.
- 3Heat the mustard oil until it just smokes, then let it cool for a minute. Add cumin, asafoetida and the red chillies.
- 4Add the ker sangri with chilli powder, coriander powder, turmeric, raisins and a splash of water. Cook on low for 8 to 10 minutes, stirring, then add the amchur and salt.
- 5Whisk the curd with roasted cumin and a pinch of salt. Mix the onion, tomato and coriander with a squeeze of lemon.
- 6Warm the tortillas on a hot tawa for 30 seconds a side. Fill with curd, ker sangri and salsa, and serve with lemon.
Serve it like this
Line three tacos on a steel plate, ker sangri peeking out, with lemon wedges and a small katori of extra cumin curd.
