Ker Sangri

Rajasthani desert berries and bean pods slow-cooked with warm spices for a tangy, deeply savoury dry sabzi.

Cuisine: Rajasthani (Marwar, Rajasthan) · Style: Dry · Protein: Veggies · Total time: 50 minutes · Difficulty: medium · Servings: 4 · Spice: 3/5

Ingredients

• 1 cup dried ker sangri, soaked and boiled
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1 tsp amchur
• 1 tsp lemon juice
• 2 tbsp chopped coriander
• Salt to taste

Steps

1. Rinse, soak, and boil ker sangri until tender, then drain well. This removes excess salt and lets the dried ingredients cook evenly.
2. Heat oil and bloom cumin and fennel. Add ker sangri, turmeric, coriander powder, chilli powder, and salt; stir-fry until coated and fragrant.
3. Add amchur and lemon juice, cook until dry and glossy, then finish with coriander. Serve with bajra roti or dal.

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