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Ker Sangri (Desert Beans & Berries Curry)

Ker Sangri is a truly authentic desert dish from Rajasthan, made with dried ker berries and sangri beans. Traditionally cooked in minimal water with lots of spices and oil, this dish showcases the survival cooking methods of Rajasthan where vegetables were scarce, and dried ingredients were preserved for year-round cooking.

💡 Benefits

  • Drought-resistant, protein-packed beans.
  • Rich in antioxidants.
  • Long shelf life — perfect desert survival food.

Ker Sangri (Desert Beans & Berries Curry)

Ker Sangri is a truly authentic desert dish from Rajasthan, made with dried ker berries and sangri beans. Traditionally cooked in minimal water with lots of spices and oil, this dish showcases the survival cooking methods of Rajasthan where vegetables were scarce, and dried ingredients were preserved for year-round cooking.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Rajasthani cuisine
Ingredients Method Notes

Ingredients
  

Ingredients
  • ½ cup dried ker berries
  • ½ cup dried sangri beans
  • 1 onion chopped
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp amchur dry mango powder
  • Salt to taste

Method
 

Instructions
  1. Soak ker and sangri overnight (or boil in salted water until tender).
  2. Heat oil, add cumin seeds, onion, and sauté.
  3. Add spices, stir well, then add ker and sangri.
  4. Cook on medium flame until spices coat well.
  5. Finish with amchur for tanginess.

Notes

🍴 Serving Suggestions
  • Best enjoyed with bajra roti and buttermilk.
  • Served in royal thalis during festivals.