Rub sangari, ker, kumat and bhee soaked in water gently using your fingers and drain the water. Repeat this process for atleast 5-6 times to remove the dirt. Let the ingredients soak overnight or minimum 5 hours.
Wash it again and boil sangari, ker, kumat, bhee and whole dry kashmiri red chilli with 2-3 cup of water and a little turmeric for 10 minutes or pressure cook it for 2-3 whistles.
Note📋= If you like you can add gunda too.
Heat oil in a pan. Add cumin seeds, asafoetida and red chilli. Mix the dry masala (Except dry mango powder and garam masala) together and make a semi thick paste. Add the paste and saute for 1-2 minutes.
Add boiled ingredients and cook them for 2-3 minutes on medium flame.
Add garam masala and dry mango powder in it. Mix well.
Cook for 1-2 minutes. Switch off the flame. Serve hot or warm with chapati.
Enjoy ☺