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Ker Sangri

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Ingredients

Adjust Servings:
½ cup ker
1 ½ cup sangri
1 tsp jeera
4 tbsp oil
½ tsp asafetida
3 tsp coriander powder
1 tsp saunf
2 tsp red chili powder
4-5 dry red chilis
1 tsp garam masala powder
2 tsp amchur powder
1 tsp turmeric powder
¼ cup raisin
salt to taste
2 tbsp curd
2 tbsp fresh coriander leaves — chopped

Nutritional information

951
calories
79.97 g
carbohydrates
31.48 g
protein
59.14 g
fat
879 mg
sodium
0 mg
cholesterol

Ker Sangri

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 2
  • Easy

Ingredients

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Ker sangri is a traditional Rajasthani dish and is made with dried berries of ker and the beans of sangri. The delicacy is famous in the desert state and is slightly sour in taste with an earthy and natural flavor like no other! In a desert landscape where nothing grows, ker and sangri find their way amidst the harsh conditions. Ready to taste the magic of authentic tradition?

Health Benefits

Ker sangri contains vitamin C and will thus boost immunity. Ker has been an important constituent of traditional medicine. The ker plant extracts also have anti-diabetic properties.

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How to make Ker Sangri

  • Wash ker and sangri thoroughly to remove the dirt. Soak in enough water for approximately 8 hours. Wash again after soaking. Cook ker and sangri in a pressure pan with 1 tsp salt and 2 cups of water.
  • Pressure cook for 1 whistle on high heat and remove. Drain once the pressure cooker is opened. Wash again.
  • Heat oil in a pan and add asafetida, saunf, and jeera. Add dry red chilis and saute for a few seconds. Mix in the cooked ker and sangri.
  • Add turmeric powder, coriander powder, garam masala powder, red chili powder, and amchur powder. Mix well.
  • Add raisins, curds, salt, and mix again. Cover the pan and cook for 6-7 minutes. Garnish with fresh coriander leaves.

Trivia

Ker is basically a shrub while sangri is a type of bean. Ker and sangri are also used to make pickles. The roots of the plant are known to go deep into the soil so the plant can survive. The roots, in fact, penetrate so deep that they can store water for 7 months! The pickle is favored by travelers since does not go bad quickly.

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