Measurements

• 1 cup Sangri
• 1/2 cup Keria
• 1/4 cup Cashews
• 1/4 cup Raisins
• 2 Onions
• 2 Tomatoes
• 4 cloves Garlic
• 1 inch Ginger
• 2 Green Chilies
• 1 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• A pinch of Asafoetida
• Salt to taste
• 2 tbsp Oil
• 1/4 cup Yogurt (optional, omit for vegan)
• 1 tsp Dry Mango Powder
• 1/2 tsp Garam Masala
• Fresh Coriander Leaves, chopped for garnish

Preparation Method

• Soak Sangri and Keria in water overnight.
• Drain and rinse them well.
• Boil the soaked Sangri and Keria in water until tender.
• Drain and set aside.
• Heat oil in a pan.
• Add cumin seeds, mustard seeds, fennel seeds, and asafoetida.
• Let them splutter.
• Add chopped onions and sauté until golden brown.
• Add minced garlic, ginger, and green chilies.
• Sauté for a few minutes.
• Add chopped tomatoes and cook until they turn soft and mushy.
• Add red chili powder, turmeric powder, coriander powder, and salt.
• Mix well.
• Add boiled Sangri and Keria to the pan.
• Mix well to coat them with the spices.
• Add cashews and raisins.
• Cook for a few minutes.
• If using, add yogurt and mix well.
• Cook for another 5 minutes.
• Add dry mango powder and garam masala.
• Mix well and cook for a few more minutes.
• Garnish with fresh coriander leaves and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.