Ker Sangri (Side Dish made with Dried Beans)

Ker Sangri is a mainstay of Rajasthani cuisine. It was always part of the festivities in my college, BITS, Pilani and I always relished it though never got to know its name. Now my MIL has re-introduced it in my kitchen and it is here to stay. Ker and Sangri are not exotic vegetables but are wild berries (or beans) that grow independently and abundantly in the vast desert areas of western Rajasthan – Jaisalmer and Barmar.

Ker and sangri were discovered by Rajasthani villagers when a great famine struck them and they had nothing left over to cook and eat. They travelled wild and far in search of food and found ker (small, radish like pods) and sangria (longish beans) flourishing in the punishing sun and harsh conditions. They cooked it in oil and ate it with their bajra (millet) rotis. The ease of drying and storing have made ker sangri a favorite in Marwari kitchen. In fact, it has become a must have dish on wedding menus even today.

Ker Sangri in their dried form

Ker Sangri in their dried form

Ker and sangri are available in the dried form and can be stored for a year at least. The smaller berries of ker are supposed to full of flavor and are therefore more expensive.

Preparation time – 30 mins

Servings – 4


1 cup sangri

2 tblsp ker

2 tblsp oil

¼ tblsp ajwain (carom seeds)

A pinch of hing (asafetida)

2 tblsp dhaniya (coriander powder)

1 ½ tblsp red chilli powder

2 tblsp amchur (dry mango powder)

½ tsp haldi (turmeric powder)

2 tblsp salt

Ker Sagri ka sag gives a typical Marwari feel to the dinner

Ker Sagri ka sag gives a typical Marwari feel to the dinner

Soak ker and sangri separately in water overnight. Drain the water and boil them together till tender. Heat oil in a pan and add ajwain and hing. When the ajwain starts to pop, add ker and sangria along with the rest of the herbs/masalas. Cook for 10-15 mins and add slight water if required. Serve hot.

Ker sangri prepared like this can be used as a side dish or as a pickle. It keeps well for a week.

One Response

  1. Hi, cool post. I have been wondering about this issue,so thanks for sharing. I will definitely be subscribing to your posts. Keep up the good posts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: