Authentic Rajasthani Ker Sangri with Warm Bajra Rotla
A traditional desert delicacy featuring wild berries and beans simmered in a spiced yogurt gravy. Served alongside rustic pearl millet flatbreads for an authentic taste of rural Rajasthan.
75min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Soak dried ker and sangri in plenty of water overnight, then rinse thoroughly and boil until tender.
2
Heat mustard oil in a pan until smoking point, then lower heat and let it cool slightly.
3
Add cumin seeds and asafoetida to the warm oil, allowing them to crackle.
4
Stir in red chili powder, turmeric, and coriander powder mixed with a splash of water to prevent burning.
5
Add the boiled ker and sangri to the spiced oil and sauté well for 5 minutes.
6
Lower the heat and slowly pour in the whisked curd, stirring continuously to prevent curdling.
7
Cover and simmer on low heat until the gravy thickens and coats the berries and beans.
8
Finish with dry mango powder and salt, adjusting flavors to get a tangy, spicy profile.
9
Prepare the bajra rotla by kneading bajra flour with warm water, flattening by hand, and cooking on a hot griddle until puffed and speckled.
10
Serve the hot ker sangri generously drizzled with ghee alongside freshly made bajra rotlas.
Ingredients
100g dried Ker (desert berries)
100g dried Sangri (desert beans)
1 cup curd (yogurt), whisked
2 tbsp mustard oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp dry mango powder (amchur)
Salt to taste
2 cups pearl millet flour (bajra atta)
Warm water as needed for dough
Ghee for brushing rotlas
*This AI-generated recipe may contain inaccuracies.