Ker Sangri
Veg
Vegan
Dried desert berry (ker) and dried sangri beans — both sun-dried from the Thar Desert — rehydrated and cooked in a dry stir-fry with red chilli, turmeric, and raw mango powder. A uniquely Rajasthani preparation that exists nowhere else in Indian cuisine, born entirely from desert scarcity.
Cuisines
Rajasthani
Marwari
Best for
Lunch
Dinner
Build a full meal around Ker Sangri
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
1/2 cup | Ker , dried berries |
|
1/2 cup | Sangri , dried beans |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Amchur , dried mango powder |
|
1 teaspoon | Garam masala |
|
1 tablespoon | Yogurt |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Rinse the ker and sangri under running water to remove any dirt.
- 2 Soak the ker and sangri separately in water for 6-8 hours or overnight.
- 3 Drain the soaked ker and sangri, and rinse them again.
- 4 In a pot, boil the ker and sangri in water for about 15-20 minutes until they are soft. Drain and set aside.
- 5 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 6 Add cumin seeds, mustard seeds, and asafoetida to the oil and let them splutter.
- 7 Add the boiled ker and sangri to the pan and stir well.
- 8 Mix in turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Cook for 5 minutes.
- 9 Add yogurt and garam masala, and cook for another 5 minutes, stirring occasionally.
- 10 Garnish with chopped coriander leaves and serve hot.
Tips
Adjust the spices according to your taste preference, and ensure the mustard oil is well heated to reduce its pungency.