Ker Sangri Sabzi Recipe | Rajasthani Cuisine

Ker Sangri ki sabzi is a very popular dish from Rajasthan.  Ker (the small balls) are the sour berries and Sangri (the sticks) are the beans.  These unique variety of berries and beans grow on trees in places as dry as Rajasthan.  The green ker berries and sangri beans are dried until they shrink and turn a dark brown, almost black color.

Spicy Ker Sangri Sabzi Recipe


Some people make Ker Sangri ki sabzi using yogurt, some make it sweet and sour, some cook a dry and spicy Ker Sangri.  Usually Ker Sangri is cooked in a lot of oil, that’s partly what makes it taste better.  However, in this post I will share my mother-in-law’s recipe for a dry and spicy ker sangri sabzi with lesser amount of oil and still tasting great.


Ker Sangri Recipe

Ker Sangri Sabzi Recipe – Dry and Spicy Version
My mother-in-law’s recipe
Serves about 4

¼ cup ker (the small balls)
¾ cup sangri (the sticks), break into pieces
½ cup cashew nuts, break into pieces + raisins (or more if you love them like I do!)
2 dry red chilies, break in half
1 tsp cumin seeds (jeera)
Pinch asafetida (hing)
3 Tbsp oil
½ tsp turmeric powder
1 tsp red chili powderor to taste
1 tsp salt, or to taste
½ Tbsp coriander (dhaniya) powder
½ tsp dry mango (amchur) powder
½ tsp garam masala
½ tsp sugar

How to Cook Ker Sangri Sabzi

1)  Rinse the ker and sangri twice and discard the water.  Then soak in 3 cups of fresh water overnight.  Both will expand in double the size.  Discard the water and then boil the ker and sangri in fresh water in a pan on medium heat until tender, takes about 15 minutes.  Then strain the ker and sangri and discard the boiled water.

2)  In a medium pan on medium heat, add oil.  Once hot, add cumin seeds, broken red chilies, and asafetida.  Add the boiled and strained ker and sangri together in the pan.  Add turmeric powder + red chili powder + salt and mix well for 15 seconds.

3)  Add ½ cup fresh water into the pan, cover and cook for 2-3 minutes.
Q: How can you tell when ker-sangri is cooked?
A: The raisins should expand.

4)  Then add coriander powder + dry mango powder + garam masala + sugar, give it one good mix for 20 seconds.

Dry and Spicy Ker Sangri Sabzi

Your dry and spicy ker sangri ki sabzi is ready.

Let me know if you try this recipe and like it.  Click a picture of your dish and share with me via email or post on Spusht's Facebook page.

Enjoy.
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2 comments:

  1. I love this sabzi.. miss it .. we don't get it here in Brazil.

    ReplyDelete
  2. Thanks for writing about ker sangri. It's a dish I am really curious about as I can only imagine its taste, I have never eaten it!

    Tell me something. Why is this specific combination - ker and sangri - such a hot pair? Do ker/sangri get together with other veggies too (ker aloo? matar sangri?) or are they in a sort of mutually exclusive relationship?

    ReplyDelete

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