In a desert state like Rajasthan, the culinary style is just as unique. Today, we are going to talk about the state's most popular traditional vegetable dish: Ker Sangri. This dish is prepared by combining dried Ker berries (from shrubs) and Sangri pods. It is consumed most widely in the Marwar region of Rajasthan. If you enjoy spicy and tangy flavors, rest assured—you are going to love this dish.

Traditional Ker Sangri Recipe
Ker berries are small and round, while Sangri consists of slender pods. Although both ingredients are native to Rajasthan, they are easily available in cities as well. Let’s look at the recipe for making 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

Method
Thoroughly clean and wash the Ker and Sangri.

Soak both ingredients in water for at least 8 hours before cooking.

After soaking, wash the Ker and Sangri thoroughly at least 1-2 more times before cooking.

Place the soaked Ker and Sangri in a pressure cooker, add 2 cups of water, and bring to a boil.

Once the cooker whistles once, reduce the heat to low and let it simmer.

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

Next, heat oil in a pan (kadhai).

Add cumin seeds and asafoetida, and sauté them.

Once they are roasted, add the turmeric powder, coriander powder, and whole red chilies, and cook briefly. Next, add the raisins, red chili powder, dry mango powder (amchur), and garam masala, and mix well.

Let the spices cook for a short while.

Add the Ker Sangri to the spice mixture and mix thoroughly.

Cook this for at least 3–4 minutes.

Then, turn off the heat, add coriander leaves on top, and mix.

Your delicious, traditional Ker Sangri dish is ready.

Serve it with parathas or rotis.

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