Ker Sangri Sabzi (Rajasthani Dry Vegetable)
Ker Sangri is a traditional Rajasthani vegetarian sabzi made with dried ker berries and sangri beans, soaked and cooked with simple spices. It’s healthy, high in fibre and minerals, easy to make and pairs well with rotis or bajra roti.
Ingredients
Equipment
Method
- Wash dried ker berries and sangri beans separately two to three times to remove dust. Soak them in enough water overnight or for 8–10 hours.
- After soaking, drain and rinse ker and sangri again. Then place them in a pressure cooker with about 2 cups of water and a pinch of salt. Pressure cook for 1 whistle (or until they soften). Drain and keep aside.
- Heat oil in a frying pan on medium heat. Add cumin seeds and let them crackle. Then add asafoetida and broken dry red chillies, sauté for a few seconds.
- Add turmeric powder, red chilli powder, coriander powder and dry mango powder. Stir spices gently for about 20–30 seconds.
- Now add the cooked ker and sangri (drained), raisins and salt. Mix well so that masala coats the ker-sangri evenly.
- If using, whisk yogurt and add it now. Stir gently to combine. Cook on low flame for 2–3 minutes, stirring occasionally. Do not add water — sabzi should remain dry.
- Turn off heat. Serve ker sangri sabzi hot with bajra roti, phulka or plain rice.
Notes
Soaking ker and sangri separately is important because both come from desert plants and carry dust. Adding raisins gives a slight sweet-tang balance. Yogurt is optional — you can skip if you want purely dry sabzi.