Ker Sangri
Ker Sangri is a traditional Rajasthani dry vegetable dish made from dried wild berries (ker) and beans (sangri). It offers a unique blend of tangy, spicy, and earthy flavors, often served with Indian bread.
An original recipe by Forkin
- Total time
- 6 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 50 gker berry, dried
- 50 gsangri bean, dried
- 3 tbspmustard oil
- 1 tspcumin seed
- 0.25 tspasafoetida
- 2 pcsgreen chili, slit
- 1 tspginger, grated
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 1 tbspcoriander powder
- 1 tspdry mango powder
- 1 tspgaram masala
- 1 tspsalt
for soaking
- 1,000 mlwater
for cooking
- 100 mlwater
garnish
- 2 tbspcoriander leaf, chopped
Equipment
saucepan · large bowl · colander · wooden spoon · kadai
The method
Step by step
- 1
Rinse the ker berries and sangri beans thoroughly under running water.
About 5 min
- 2
Place the ker berries and sangri beans in a large bowl and cover them with water. Let them soak for at least 6 hours or overnight.
About 6 hr
Cook’s note: Soaking helps rehydrate and soften the dried ingredients.
- 3
Drain the soaked ker berries and sangri beans, then boil them in fresh water for 15-20 minutes until tender. Drain again and set aside.
About 25 min
Cook’s note: Ensure they are soft enough to bite into but not mushy.
- 4
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke lightly, then reduce heat.
About 3 min
Cook’s note: Heating mustard oil to its smoking point removes its pungent raw flavor.
- 5
Add cumin seeds and asafoetida. Let them splutter for a few seconds.
About 1 min
- 6
Add green chilies and grated ginger. Sauté for 1 minute until fragrant.
About 1 min
- 7
Stir in turmeric powder, red chili powder, coriander powder, dry mango powder, and salt. Cook for 30 seconds, adding a splash of water if the spices start to stick.
About 1 min
Cook’s note: Cooking spices briefly in oil helps release their flavors.
- 8
Add the boiled ker berries and sangri beans to the pan. Mix well to coat them evenly with the spices.
About 2 min
- 9
Pour in the water for cooking, cover, and simmer on low heat for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
- 10
Remove the lid, add garam masala, and cook for another 5 minutes, or until most of the moisture has evaporated and the dish is relatively dry.
About 5 min
- 11
Garnish with chopped coriander leaves before serving.
About 1 min
Keep it good
Store leftover Ker Sangri in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave until warmed through.
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