Rajasthan, known for its arid landscapes, boasts a distinctive culinary tradition. One of the state's most cherished traditional vegetable dishes is Ker Sangri. This dish is crafted by blending dried Ker berries, sourced from shrubs, with Sangri pods, and is particularly popular in the Marwar region. If you have a penchant for spicy and tangy flavors, this dish is sure to delight your taste buds.

Authentic Ker Sangri Recipe
Ker berries are small and round, while Sangri features slender pods. Both ingredients are indigenous to Rajasthan but can also be found in urban areas. Here’s how to prepare Ker Sangri:

Ingredients
1 cup Sangri

1/4 cup Ker

2-3 tablespoons finely chopped fresh coriander

2-3 teaspoons raisins

2-3 whole red chilies

2 pinches asafoetida (hing)

1 teaspoon red chili powder

1/2 teaspoon garam masala

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon dry mango powder (amchur)

4-5 tablespoons oil

1 teaspoon coriander powder

Salt to taste

Preparation Steps
Begin by thoroughly cleaning and washing the Ker and Sangri.

Soak both ingredients in water for a minimum of 8 hours prior to cooking.

After soaking, rinse the Ker and Sangri at least 1-2 more times before proceeding.

Transfer the soaked Ker and Sangri into a pressure cooker, add 2 cups of water, and bring it to a boil.

Once the cooker whistles, lower the heat and allow it to simmer.

Afterward, drain the water from the Ker and Sangri using a colander.

Next, heat oil in a pan (kadhai).

Add cumin seeds and asafoetida, sautéing them until fragrant.

Once roasted, incorporate turmeric powder, coriander powder, and whole red chilies, cooking briefly. Then, add the raisins, red chili powder, dry mango powder (amchur), and garam masala, mixing well.

Allow the spices to cook for a short duration.

Introduce the Ker Sangri into the spice mixture and combine thoroughly.

Cook for an additional 3–4 minutes.

Finally, turn off the heat, sprinkle coriander leaves on top, and mix.

Your delightful traditional Ker Sangri dish is now ready to be served.

Enjoy it alongside parathas or rotis.

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