Authentic Rajasthani Ker Sangri with Warm Bajra Roti
A traditional desert delicacy featuring wild berries and bean pods cooked in spiced yogurt gravy. This earthy dish offers a unique tangy flavor profile and pairs wonderfully with rustic millet flatbreads.
510min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Wash the dried ker and sangri thoroughly and soak them in buttermilk overnight or for at least 8 hours to soften.
2
Drain the soaked berries and pods, rinse them with fresh water, and boil in a pot with a little salt until tender; then drain completely.
3
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then let it cool marginally before reheating on medium.
4
Add cumin seeds, fennel seeds, dried red chillies, and asafoetida to the hot oil, allowing them to splutter.
5
In a small bowl, mix turmeric powder, red chilli powder, and coriander powder with a splash of water to form a smooth paste.
6
Pour the spice paste into the pan and sauté for a minute until the oil separates from the masala.
7
Add the boiled ker and sangri to the pan, tossing well to coat them thoroughly with the spices.
8
Lower the heat and stir in the beaten yogurt continuously to prevent curdling, then simmer for 5 to 7 minutes.
9
Sprinkle dry mango powder and salt, mix well, and cook until the gravy thickens and coats the ingredients.
10
Garnish with fresh coriander leaves and serve hot alongside freshly made warm bajra rotis.
Ingredients
100g dried ker berries
100g dried sangri bean pods
2 cups buttermilk for soaking
3 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 dried red chillies
1 pinch asafoetida (hing)
1 teaspoon turmeric powder
2 teaspoons red chilli powder
2 teaspoons coriander powder
1/2 teaspoon dry mango powder (amchur)
1/2 cup beaten yogurt
Salt to taste
Fresh coriander leaves for garnish
4 warm bajra rotis for serving
*This AI-generated recipe may contain inaccuracies.