Ker Sangri Recipe
Ker sangri is a traditional dish from the Indian state of Rajasthan. It is also called as Ker Sangri ki Sabji. It is made with a combination of two key ingredients – ker, which are dried wild berries, and sangri, which are dried wild beans. The berries are called ‘Ker’ and the beans are called ‘Sangri’, hence the name of the dish. The berries and beans are dried in the sun and then stored for later use.
The dish is known for its unique and robust flavor, and is often considered a comfort food in Rajasthan. The dish is usually served with roti or rice and is considered a main course. It is often made during the monsoon season when the sangri beans are in season. The dish is easy to prepare and uses a variety of spices that give it a rich and complex flavor.
The preparation of Ker Sangri involves soaking the ker and sangri overnight in water to rehydrate them. Then, they are sautéed with onions, tomatoes, ginger-garlic paste and green chilies, along with spices like Mathania red chili powder and coriander powder. This mixture is then cooked until the ker and sangri are tender and the water has dried up.
Ker Sangri Benefits :
Ker sangri is also known for its health benefits, as it is low in fat and high in protein and fiber. It is also a good source of vitamins and minerals like iron, potassium and calcium. It is considered a great dish for vegetarians and vegans, as it is a good source of protein.
It is a simple and easy dish to prepare, and is great for a comforting meal, it is also considered a delicacy in Rajasthan. With its unique and robust flavor and health benefits, it’s a perfect dish to serve on any occasion.
Ker Sangri Ingredients :
- 1 cup ker (dried wild berries)
- 1 cup sangri (dried wild beans)
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder (Recommended to use Mathania Red Chilli Powder)
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp Cold Pressed Mustard Oil (Use PURE N DESI Cold Pressed Mustard Oil)
- Soak the ker and sangri in water overnight. Drain the water and keep them aside.
- Heat oil in a pan and add the chopped onions. Cook until they turn golden brown.
- Add ginger-garlic paste and green chilies and cook for a minute.
- Add the chopped tomatoes and cook until they turn mushy.
- Add the soaked ker and sangri, along with red chili powder, coriander powder and salt. Mix well.
- Cook on medium flame until the ker and sangri are tender and the water has dried up.
- Serve hot with roti or rice.
Serving Suggestions for Ker Sangri :
- Garnish with freshly chopped coriander leaves for added flavor and color
- Add a dollop of butter or ghee for a richer taste