Main Course

Ker Sangri

Name: Ker Sangri
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 50 g ker berry dried; 50 g sangri bean dried; 1,000 ml water; 3 tbsp mustard oil; 1 tsp cumin seed; 0.25 tsp asafoetida; 2 pcs green chili slit; 1 tsp ginger grated; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tbsp coriander powder; 1 tsp dry mango powder; 1 tsp garam masala; 1 tsp salt; 100 ml water; 2 tbsp coriander leaf chopped

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

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

Storage

Store leftover Ker Sangri in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.