Ker sangri
AI-drafted · awaiting admin review
A dry dish of desert berries (ker) and khejri beans (sangri), cooked with spices and dried mango powder.
Region: Western Rajasthan (Marwar)Occasion: Everyday; travel food; festive thalisTime: 30 min + overnight soakingServes: 4Vegan
Ingredients
- ½ cup dried sangri
- ¼ cup dried ker berries
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- A pinch of hing
- 2 dry red chillies
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tsp amchur (dried mango powder)
- 2 tbsp raisins or dried kumat seeds (optional)
- Salt to taste
Method
- Soak the ker and sangri overnight in plenty of water.
- Boil them in fresh water for 10 minutes, drain and rinse well to remove the bitterness.
- Heat mustard oil until it smokes, then cool slightly. Add cumin, hing and red chillies.
- Add the ker and sangri with all the powdered spices and salt. Stir-fry on low heat for 8–10 minutes.
- Add amchur and raisins, mix and cook 2 more minutes. Serve with bajre ki roti.
History
Khejri trees and ker shrubs grow wild in the Thar Desert. Families dried their pods and berries to have vegetables through the long dry months.
Significance
Ker sangri keeps for days without spoiling, so it was carried on journeys. It is now a signature dish of Rajasthani cuisine and a symbol of living with the desert.