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.