Rajasthani Ker Sangri is a traditional and popular dish from the Indian state of Rajasthan. Ker Sangri is very easy to make but delicious to eat. It is made in almost all Rajasthani households, It's made using two key ingredients: Ker (dried desert berries) and Sangri (dried beans of the Khejri tree). This dish is known for its unique and tangy flavor. Here's a recipe for Rajasthani Ker Sangri:
If you like this recipe, you can also try other recipes such as:
Ingredients of Rajasthani Ker Sangri:
For Ker Sangri:
- 3 tablespoons dried Ker (desert berries)
- 1 cup dried Sangri (Khejri beans)
- 2-3 tablespoons mustard oil or vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon nigella seeds (kalonji)
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (you may use more or less according to your taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Salt to taste
For the Garnish:
- Fresh coriander leaves, chopped
- Lemon wedges
Instructions of Making Ker Sangri Sabji:
1. Rinse the dried Ker and Sangri separately in water to remove any dirt or impurities. Soak them in separate bowls of water overnight or for at least 6-8 hours. This will help soften them.
2. After soaking, drain the water from both the Ker and Sangri.
3. Take a pan or kadai and heat oil in it over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, and asafoetida. Sauté for a 2-3 minutes or until the seeds start to splutter.
4. Add the drained Sangri to the pan and sauté for 5-7 minutes until they start to turn golden brown.
5. Now, add the drained Ker to the pan and sauté for another 5-7 minutes until they also become slightly browned.
6. When Ker turned to slightly brown, add red chili powder, turmeric powder, coriander powder, cumin powder and salt. Mix everything well to coat the Ker and Sangri with the spices.
7. Reduce the heat to low, cover the pan, and cook for about 15-20 minutes, stirring occasionally. If the Ker Sangri starts to stick to the pan, you can sprinkle a little water.
8. Continue to cook until the Ker and Sangri are tender and cooked through. Turn off the heat when it is done and your Ker Sangri Sabzi is ready to be served.
9. Garnish with fresh coriander leaves and lemon wedges.
10. Serve hot with roti or paratha. It also makes a great accompaniment to dal and rice.
Enjoy the unique flavors of Rajasthani Ker Sangri, a delightful and traditional dish from the desert region of India!
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