Ker Sangri

Traditional Rajasthani Desert Delicacy

By Chef Avtar Singh Rana

Ingredients (Serves 4–6)

• 100 g dried Ker berries
• 150 g dried Sangri beans
• 4 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 dried red chilies
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp amchur (dry mango powder)
• ½ tsp garam masala
• 1 tsp roasted cumin powder
• Salt to taste
• 2 tbsp yogurt (optional)
• 1 tbsp raisins
• 1 tbsp chopped cashews
• Fresh coriander for garnish

Preparation

1. Wash Ker and Sangri separately and soak overnight.
2. Drain and boil until tender. Wash again to remove excess bitterness and saltiness.
3. Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then cool slightly.
4. Add cumin seeds, fennel seeds, and dried red chilies.
5. Add boiled Ker and Sangri and sauté for 4–5 minutes.
6. Add turmeric, coriander powder, red chili powder, and salt. Mix well.
7. Stir in yogurt (if using) and cook on low heat for 5 minutes.
8. Add amchur, roasted cumin powder, garam masala, raisins, and cashews.
9. Cook until the spices coat the Ker and Sangri beautifully and the oil separates.
10. Garnish with fresh coriander.

Chef’s Royal Touch

For a royal Rajasthani version, finish with:

• 1 tbsp desi ghee
• A pinch of saffron soaked in warm milk
• Slivered almonds and pistachios

Best Served With

• Bajra Roti
• Missi Roti
• Tandoori Roti
• Garlic Chutney
• Chaas (Buttermilk)

Chef Avtar Singh Rana’s Note

“Ker Sangri is not merely a dish; it is Rajasthan’s desert heritage served on a plate. Simple ingredients transformed into a royal delicacy through tradition, patience, and the mastery of spices.”