Ker Sangri
Rajasthan's signature desert vegetable dish made from dried berries and beans - a Thar treasure.
Prep Time
8+ hrs
Cook Time
50 mins
Servings
4
Difficulty
Medium
Ingredients
Main Ingredients
For Soaking
Instructions
Soak Ker and Sangri
8 hrsWash dried ker and sangri. Soak separately in warm salted water overnight or at least 6-8 hours. Change water 2-3 times to remove bitterness.
Boil Until Soft
30 minsDrain and boil ker and sangri separately in salted water until tender but not mushy. Drain completely and set aside.
Prepare Tempering
2 minsHeat oil or ghee in a pan. Add cumin seeds and let splutter. Add asafoetida and dry red chilies.
Add Onions (Optional)
5 minsIf using onions, add and sauté until golden. Traditional versions skip onion for a purer taste.
Cook Ker Sangri
15 minsAdd boiled ker and sangri. Add turmeric, red chili, coriander powder, and salt. Mix well and cook on medium heat for 10-15 minutes.
Finish and Serve
5 minsAdd amchur for tanginess. Cook for 2-3 more minutes. The dish should be dry. Serve hot with bajra roti or plain roti.
Chef's Tips
- Soaking for longer removes bitterness completely
- Don't overcook - should have slight bite
- Amchur adds essential tanginess
- Traditional dish uses no onion or garlic
- Best paired with bajra roti and ghee
The Story Behind Ker Sangri
Ker and Sangri are indigenous to the Thar Desert, growing wild on khejri and ker trees. These dried vegetables were the lifeline for desert communities where fresh produce was impossible to find most of the year.
Today, Ker Sangri has become a symbol of Rajasthani identity and is protected under Geographical Indication. It's served at weddings, festivals, and is a must-try for anyone visiting the desert state.