Rajasthani Ker Sangri
Rajasthani Ker Sangri is a traditional delicacy from the Thar Desert region, known for its unique blend of sun-dried beans and berries cooked with aromatic spices, delivering a tangy, spicy, and deeply flavorful experience.
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Ingredients
- 50 gramsker berries (dried)
washed and soaked in water for 4-5 hours
- 50 gramssangri beans (dried)
washed and soaked separately for 5-6 hours
- 3 tablespoonsmustard oil
- 0 ¼ teaspoonasafoetida (hing)
- 1 ½ teaspoonsdry mango powder (amchur)
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspooncumin seeds
- 1 teaspoonsalt
adjust to taste
- 1 cupwater
- 3 numbersdry red chilies
optional, for tempering
- 2 tablespoonsfresh coriander leaves
finely chopped, for garnish
Instructions
Start by soaking the dried ker berries and sangri beans separately in enough water. Soak ker berries for 4-5 hours and sangri beans for 5-6 hours until hydrated.
After soaking, drain and rinse both ker and sangri beans thoroughly. Remove any dirt or debris carefully.
Heat mustard oil in a heavy-bottomed pan or kadhai over medium heat until it begins to smoke slightly to remove pungency.
Add cumin seeds, asafoetida, and dry red chilies if using. Sauté for about 30 seconds until fragrant.
Add the soaked ker and sangri mixture to the pan. Stir well to coat with the tempered spices.
Add turmeric powder, red chili powder, dry mango powder (amchur), and salt. Mix thoroughly to combine all spices evenly.
Pour in 1 cup of water, stir, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 30-40 minutes or until the ker and sangri are tender and cooked through. Stir occasionally to prevent sticking and add little water if necessary.
Once cooked and the water is mostly absorbed, check seasoning and adjust salt or spice levels as desired.
Turn off heat and garnish the dish with freshly chopped coriander leaves before serving.
