Authentic Marwari Ker Sangri with Bajra Roti
A classic desert delicacy from Rajasthan featuring wild sun-dried berries and beans simmered in a spiced yogurt gravy. Served alongside rustic pearl millet flatbreads, it offers a deeply earthy and satisfying culinary experience.
70min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Soak dried ker and sangri in plenty of water overnight, then rinse thoroughly and boil in fresh water until tender.
2
Drain the boiled ker and sangri and set aside.
3
Heat mustard oil in a heavy-bottomed pan until smoking point, then let it cool slightly.
4
Add cumin seeds, dried red chillies, and asafoetida to the warm oil and let them splutter.
5
In a small bowl, mix red chilli powder, turmeric powder, coriander powder, and salt with a little water to form a smooth paste.
6
Add the spice paste to the tempering and sauté until oil separates.
7
Add the boiled ker and sangri to the pan and toss well to coat with the spices.
8
Pour in the buttermilk, reduce heat, and simmer uncovered until the liquid is absorbed and the flavors meld.
9
Stir in dry mango powder, turn off the heat, and cover to let it rest.
10
For the roti, knead bajra flour with warm water into a smooth dough, pat into rounds by hand, and cook on a hot tawa until done on both sides.
11
Serve hot Ker Sangri with freshly made Bajra Roti and a dollop of white butter.
Ingredients
100g dried ker (desert berries)
100g dried sangri (desert beans)
2 cups buttermilk or thin yogurt
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 dried red chillies
1 pinch asafoetida (hing)
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoon dry mango powder (amchur)
Salt to taste
2 cups bajra flour (pearl millet flour)
Warm water for kneading
*This AI-generated recipe may contain inaccuracies.