Rajasthani cuisine
Ker Sangri
A tangy, spiced sabzi made from dried desert berries (ker) and dried beans (sangri) — a Rajasthani pantry staple that comes alive with a mustard oil tempering.
Why cold press mustard oil?
Ker Sangri is a preserved, dried ingredient dish — it needs an oil with enough character to match its intense flavour. Cold-press mustard oil's pungency is the perfect counterpoint to the tangy ker.
Ingredients
- 100g ker (dried desert berries), soaked overnight
- 100g sangri (dried beans), soaked overnight
- 3 tbsp Dune Aura Cold-Press Mustard Oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 dried red chillies
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp amchur (dry mango powder)
- Salt to taste
Step-by-step method
- 1
Drain soaked ker and sangri. Boil in salted water 20 minutes until tender. Drain.
- 2
Heat mustard oil in a kadai until smoking. Add mustard seeds and cumin — let them pop.
- 3
Add dried red chillies. Sauté 30 seconds.
- 4
Add boiled ker and sangri. Toss well to coat in the spiced oil.
- 5
Add chilli powder, coriander powder, amchur and salt. Mix well.
- 6
Cook on medium heat 8–10 minutes, stirring occasionally, until flavours meld.
- 7
Serve with bajra roti or as a side with dal-baati.
Pro tip
Ker has a natural bitterness — soaking overnight and boiling twice removes excess bitterness.
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