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Jaipur (India)
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Main course
Vegan
Food Flavour DNA
Nutritional Values
380kcal
14gProtein
45gCarbs
17gFat
16gFibre
250 gServing
* Per serving · 250 g. May vary.
Ker Sangri
How to order / say it
Say it
केर सांगरी — [kair san-gree]
Order
I'd like the Ker Sangri, please.
Locally
मुझे केर सांगरी चाहिए, कृपया।
Say locally
A dry, spicy curry made of desert beans and berries.
Why try it?
Ker Sangri is quintessentially Rajasthani, highlighting the resourcefulness of the region’s cuisine made from local desert vegetation. It’s a dish symbolic of survival, creativity, and cultural adaptation.
How it tastes
The dish offers unique tangy and salty flavors with a slightly chewy texture from the ker berries and sangri beans. Enhanced with spices, it provides a savory, aromatic experience that is both exotic and complex.
Origin & History — first documented: 1250
This dish gained prominence during Rajasthan's drought periods in the 13th century when desert dwellers adapted to harsh conditions by harnessing local ingredients like the wild ker berries and sangri beans, creating a resilient culinary heritage.
Recipe
Ingredients
- 🥕 100 g ker berries
- 🥕 100 g sangri beans
- 🫒 50 ml mustard oil
- 🧂 1 tsp cumin seeds
- 🧂 1 tsp red chili powder
- 🧂 1/2 tsp turmeric powder
- 🧂 1 tsp coriander powder
- 🧂 to taste salt
Method
- 1 Soak ker and sangri overnight to rehydrate.
- 2 Boil them till tender and drain excess water.
- 3 Fry spices in mustard oil and add boiled ker and sangri.
- 4 Cook until the mixture is dry and well-spiced.
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