Kair Sangri Ki Sabzi (Capers and dried beans recipe)

A traditional Rajasthani recipe made with capers and dried beans

Ingredients:
Kair (capers): 1/2 cup
Sangri (dried beans): 1 cup
Lesua: 1/4 cup
Whole dry red chilli: 2 (broken into 4-5 pieces)
Red chilli powder: 3 tsp
Haldi powder: 1/2 tsp
Raw mango powder: 2 tsp
Sugar: 1/4 tsp
Oil: 3-4 table spoons
Heeng: a pinch
Salt: to taste
Mustard seeds: 1/4 tsp

Clockwise from top left -- Sangri, kair and lesua

Method:
1. Soak kair, sangri and lesua in water for 3-4 hours. Then wash them thoroughly to remove any traces of dirt or other unwanted substances. You can chop/break the sangri beans into small pieces before soaking.
2. Now boil the kair, sangri and lesua in ample water, till it gets soft. Drain and keep aside.

Kair after being soaked, cleaned and boiled

3. Heat oil in a pan (kadhai) and add the heeng, cracked whole red chillies and rai to it.
4. Once the mixture begins to crackle, add the boiled kair, sangri and lesua to the pan and stir.
5. Now add all the dry spices --  red chilli powder, haldi powder, salt, raw mango powder and sugar. (All these spices can be adjusted according to taste)
6. Cook the sabzi on slow flame for some time,
till all the spices are absorbed and the vegetables are cooked.
7. Serve hot or at room temperature with phulkas and parathas.