Ker Sangri

Cuisine

March 3, 2017

/ By

India & You

March-April 2017



cusine

This unique bean and berry combo is native to the north-western Indian state, Rajasthan, and particularly to the most arid regions of it. Ker and sangri are a traditional Indian delight, widely consumed in the state of their produce and other states where they are carted. A spicy indulgence playfully mellowed down with curd, the dish is a pop of flavours and textures.

Ker Sangri is a combo of desert bean (sangri) and desert berry (ker). These ingredients are only available in Rajasthani cities such as Jaisalmer, Jodhpur and Udaipur, which are located deep in the state and on the edge of the Thar Desert. One may not be able to grow them in outer Rajasthani districts like Alwar. It is believed that these ingredients were discovered fit for consumption when most of the vegetation in the state died during a famine whereas the desert produces continued to grow in abundance and led to the making of this dish.

The subzi or the vegetable dish is mostly dry with a mild gravy prepared using curd, an ingredient essential to the curries and gravies in Rajasthani dishes. Spiced using roasted and grounded Rajasthani spices, spoons full of ghee (clarified butter) are also added to give the subzi a rich flavour.

A flavourful dish with varied textures of sangri and ker playing in the mouth, it is served with bajra roti or millet bread.

INGREDIENTS

50g ker

50g sangri

2 tbsp desi ghee

1/4 tsp jeera (cumin seeds)

1/4 tsp hing (asafoetida)

2 dry sliced Kashmiri red chillies

1/4 tsp haldi (turmeric powder)

1 1/2 tsp chilli powder

2 tsp coriander powder

1 tsp amchur (Dried mango powder)

2 flakes garlic chopped Salt as per taste

Method

1. Soak the ker in salted water for one to two hours. This will reduce the sourness of the raw berries. Also, wash the sangri and dry under shade. Usually, sangri beans are plucked when raw, boiled lightly, dried under shade, and preserved for almost a year.

2. Heat desi ghee in a non-stick pan; add cumin seeds, asafoetida and red chillies and sauté on medium flame for a minute.

3. Add Ker and Sangri, turmeric powder, chilli powder, coriander powder, dried mango powder and a little salt, mix well and cook on a medium flame for one to two minutes, while slowly stirring.

4. Garnish with ginger julienne and chopped fresh green coriander.

5. Serve hot.

 

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