Jain World
Sub-Categories of Corn Varieties
Apple-Guava Curry
Chaay Bhel
  Chatpata Roll
  Harabhara Kabab
  Kabuli Chaat
  Ker-Sangari Curry
  Parched Pice (Poha) Corquetes
  Rice Pancakes
  Urad Dal Vada


Sub-Categories of Food  Varieties



1-cup ker- sangari 4 tbsp. oil

� tsp. mustard seeds � tsp. cumin seeds

� tsp. Asafetida 2-tbsp. red chili powder

� tsp. turmeric powder � tsp. garam masala

� tsp. pomegranate seeds powder salt

� tsp. fennel seeds


Wash and soak ker sangari for 1 hour. Pressure cook until two whistles. Cool and remove.

In a frying pan warm the oil. Add mustard seeds, when they crackle put fenugreek seeds, cumin seeds and asafetida. Put ker sangari and add red chili powder, turmeric powder, garam masala, pomegranate seeds powder and fennel seeds. Add a little water and salt and boil. It can be served with roti.