- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving: 4 People
- Calories: 1288 kcal
- Carbohydrate Content: 94.64 g
- Cholesterol Content: 0 mg
- Fat Content: 100.49 g
- Fiber Content: 11 g
- Protein Content: 9.36 g
- Saturated Fat Content: 15.162 g
- Serving Size: 1
- Sodium Content: 2827 mg
- Sugar Content: 36.47 g
- Trans Fat Content: 0.003 g
Ker Sangri is an excellent authentic delicacy of Rajasthan. I never tried this delicacy before visiting Rajasthan last year. And after tasted this dish I made a point to try this dish at home.
My first try for this dish is about a month ago, and to do this, I brought ker and sangri to prepare this dish at home. The Ker is wild berry, and Sangri is wild beans widely grown in the desert regions of Jaisalmer and Barmer. It is a little hard to get it quickly, so I brought dried ker and sangria from the store near my house. You need only 10-15 minutes to make this dish at your kitchen.
Ingredients of Ker Sangri Recipe
- Berry (ker) - 200 gm
- Wild beans (sangri) - 200 gm
- Dry red chilies - 6
- Cumin seeds - 1 ½ Teaspoon
- Mustard seeds - 1 ½ Teaspoon
- Turmeric powder - 2 Teaspoons
- Mustard oil - 5 Tablespoons
- Salt - 1 Teaspoon
How to Make Ker Sangri
Step 1: Place ker and sangri in a pressure cooker along with water and a teaspoon of salt. Cook it for about two whistles. Set aside and let it cool down.
Step 2: Drain the excess water and rewash ker sangri with cold water and drain the cold water.
Step 3: In a pan, heat two tablespoons of mustard oil, add mustard seeds, cumin seeds, dry red chili, and turmeric powder.
Step 4: Add cooked ker sangria, also add little water if it is too thick.
Step 5: At last season it with salt and mix all well.
Step 6: Garnish it with chopped coriander leaves.