Rajasthani Ker Sangri with Bajra Roti

Rinse the dried ker berries and sangri beans thoroughly. Soak them separately overnight or for at least 8 hours to soften.

Drain the soaked ker and sangri. Boil them in fresh water until tender but not mushy, about 20-25 minutes. Drain and set aside.

Heat mustard oil in a deep pan or kadai on medium heat. Add cumin seeds and dry red chilies. Let them splutter for a few seconds.

Add a pinch of asafoetida and the turmeric powder. Stir quickly to avoid burning.

Add boiled ker and sangri to the pan. Mix well to coat with the tempered spices.

Sprinkle red chili powder, amchur powder, and salt. Add about 200 ml water and stir well.

Cover and cook on low heat for 30-40 minutes, stirring occasionally, until the water is absorbed and the mixture is dry but tender.

Meanwhile, prepare bajra roti dough: Mix bajra flour with warm water little by little, kneading to a soft but firm dough. Rest for 10 minutes.

Divide the dough into equal portions and roll each into a ball. Using a rolling pin or your hands with a little dry flour, flatten each ball into a round flatbread about 5-6 inches in diameter.

Heat a tawa or skillet on medium-high heat. Cook each roti for 1-2 minutes on each side until brown spots appear and it cooks through, pressing gently with a cloth or spatula for even cooking.

Brush hot rotis with ghee and keep them covered to stay warm.

Serve the hot ker sangri with warm bajra rotis, accompanied by a side of yogurt and pickles for an authentic Rajasthani meal.