Ker Sangri Recipe - Authentic Rajasthani Desert Dish
Learn how to make authentic Ker Sangri sabji, a tangy Rajasthani dish with dried desert beans and berries. Easy recipe with expert tips and variations.
Ingredients
For Soaking
- 100 grams ker sangri dried mix
- Water for soaking
For Cooking
- 3 tbsp mustard oil or any cooking oil
- 1 tsp cumin seeds
- 1 pinch hing asafoetida
- 2 green chilies slit lengthwise
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp dry mango powder amchur
- ½ cup yogurt whisked (optional, skip for vegan)
- 1½ cups water
- Salt to taste
- 1 tsp garam masala
- Fresh coriander leaves for garnish
Instructions
- Rinse the ker sangri under running water. Soak in plenty of water for at least 4 hours or overnight. Change the water once or twice during soaking.
- Drain and rinse the soaked ker sangri thoroughly. The beans should feel soft but still have a slight bite.
- Heat mustard oil in a kadhai or heavy-bottomed pan over medium heat. Once the oil is hot, add cumin seeds and let them crackle for 10 seconds.
- Add hing and slit green chilies. Stir for 5 seconds until fragrant.
- Add the drained ker sangri to the pan. Stir well and cook for 3 to 4 minutes on medium heat. This helps remove any remaining rawness.
- Lower the heat and add turmeric powder, coriander powder, red chili powder, and dry mango powder. Mix well so the spices coat the ker sangri evenly. Cook for 2 minutes, stirring constantly to prevent burning.
- If using yogurt, turn off the heat. Add the whisked yogurt and stir quickly to combine. Turn the heat back to low and cook for 2 minutes, stirring continuously.
- Add 1.5 cups of water and salt to taste. Mix well, bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the ker sangri is tender and the curry thickens slightly. Stir occasionally.
- Check if the beans are fully cooked. They should be soft but not mushy. If needed, cook for another 5 minutes.
- Sprinkle garam masala over the curry and mix. Let it simmer uncovered for 2 more minutes.
- Turn off the heat. Garnish with fresh coriander leaves. Let the curry rest for 5 to 10 minutes before serving.
Notes
Equipment - Use a heavy-bottomed pan or kadhai to prevent sticking and ensure even cooking.
Make-Ahead - Ker Sangri tastes even better the next day. Store in the fridge for up to 5 days. Reheat gently on the stove or microwave.
Soaking Time - Do not rush the soaking. Undersoaked ker sangri will be bitter and tough.
Oil Choice - Mustard oil is traditional and adds authentic flavor. If you are not used to it, start with half mustard oil and half neutral oil.
Spice Level - Adjust green chilies and red chili powder based on your heat preference. Rajasthani food tends to be spicy.
Texture - If you prefer a thicker curry, mash a few pieces of sangri with the back of your spoon while cooking. For a thinner version, add more water.
Freezing - Ker Sangri freezes well for up to 2 months. Thaw overnight in the fridge and reheat before serving.