Ker Sangri (Desert Beans & Berries Curry)

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

Cook Time 25

Servings: 4

Course: Main Course

Cuisine: Indian, Rajasthani cuisine

Ingredients Method Notes

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

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

Notes

🍴 Serving Suggestions

Best enjoyed with bajra roti and buttermilk.
Served in royal thalis during festivals.