Desert Delight: Traditional Ker Sangri Sabzi Recipe

Desert Delight: Traditional Ker Sangri Sabzi Recipe

Over the years, this blog has extensively explored the delights of Indian cuisine from multiple points of view. We have focused on everyday home-cooked delicacies and, at the same time, we have also sallied forth adventurously in search of the exotic, the regal and the ethnic.

Today’s post takes us into the deserts and sand dunes of Rajasthan in search of a sweet and spicy vegetable preparation known as Ker Sangri Sabzi. Ker is a green berry that grows on thorny shrubs in the Thar desert. Sangri is a bean-like pod that grows on a tree called Khejri.

Many variants of the recipe for Ker Sangri Sabzi can be found across Rajasthan. Some are hot and spicy, some are sweet and sour, and some recipes even use yogurt (Dahi) to add a new dimension to the flavour of this dish. We will be making the traditional sweet and spicy version of Ker Sangri Sabzi.

Here are the ingredients that you will require.

Ingredients for Ker Sangri Sabzi

1. Ker: 2 tablespoons

2. Sangri: 100 grams

3. Dry Red Chillies: 2

4. Coriander (Dhania) Leaves: 1 small bunch

5. Raisins: 30 grams

6. P Mark Mustard Oil: 6 tablespoons

7. Jaggery: 1 tablespoon

8. Carom (Ajwain) Seeds: Half a teaspoon

9. Asafoetida (Heeng): Just a pinch

10. Dry Mango Powder (Amchur): 1 teaspoon

11. Coriander (Dhania) Powder: 2 teaspoons

12. Turmeric (Haldi) Powder: Half a teaspoon

13. Red Chilli Powder: 1 teaspoon

The quantities mentioned above are for serving four persons. Adjust the quantities proportionately to suit the number of servings that you require.

Preparation for Ker Sangri Sabzi

Wash and soak the Ker and the Sangri in water and leave it overnight for around 8 hours. The next morning, drain the water and keep the Ker and Sangri aside.

Use your hands to break the dry red chillies into small flake-like pieces.

Lightly dry-roast the carom seeds and dry red chillies.

Coarsely chop the coriander leaves.

Method for Ker Sangri Sabzi

Place the Ker and Sangri in a pressure cooker. Add around 250 millilitres of water and cook for four whistles. Then turn the flame off and allow the pressure to release slowly.

Heat the Mustard Oil in a pan on a High flame. After some time the oil will reach its smoking point and puffs of white smoke laden with the aroma of Mustard Oil will rise from the pan. Your oil is now ready. Turn the flame down to Medium.

Add the dry-roasted carom seeds and dry red chillies along with the raisins, asafoetida, dry mango powder, coriander powder, turmeric powder and red chilli powder. Stir to mix the spices well and sauté for a minute or so.

Next, add the jaggery and stir well.

Now add the Ker and Sangri and stir to mix all the ingredients well. Cook for around five minutes and then turn the flame off.

Transfer the contents of the pan to a serving dish and garnish with coriander leaves.

Your traditional Rajasthani Ker Sangri Sabzi is now ready. You can serve it with steaming hot rice, Puri or Roti. In the deserts of Rajasthan, this dish is usually eaten with Lal Dal Ki Puri – a thin Roomali Roti-like Puri filled with spiced red lentils.

You can find more recipes at : https://www.purioilmills.com/recipes-in-english/

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