Rajasthani Sweet & Spicy Ker Sangri Sabzi Recipe
Ker Sangri Sabzi is a unique and flavorful Rajasthani dish that brings together the sweet, tangy, and spicy elements that are characteristic of this desert state’s cuisine. This dish is made from Ker, a wild berry that grows in the arid regions of Rajasthan, and Sangri, a type of dried bean. When combined with a variety of spices, raisins, and a hint of jaggery, Ker Sangri Sabzi is a perfect accompaniment to chapatis, phulkas, or steamed rice. Rich in texture and packed with layers of flavors, this dish is a true reflection of Rajasthanโs vibrant culinary traditions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sangri (dried beans) | 3/4 cup |
| Ker (wild berries) | 2 tablespoons |
| Dry Red Chillies | 2, broken into pieces |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1-1/2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Jaggery (optional) | 1 tablespoon |
| Raisins | 1/4 cup |
| Fresh Coriander Leaves | 4 sprigs |
| Sunflower Oil | For cooking |
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Fiber | 8 g |
| Fat | 1 g |
| Sodium | 15 mg |
| Sugars | 14 g |
| Vitamin A | 8% of Daily Value |
| Vitamin C | 5% of Daily Value |
| Iron | 6% of Daily Value |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
- Cuisine: Rajasthani
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Soak the Ker and Sangri:
Begin by soaking the Ker (wild berries) and Sangri (dried beans) in plenty of water for at least 8 hours, or overnight, to soften them. This step is crucial as it helps remove any residual dust and dirt from the beans and berries. After soaking, drain the water and rinse them a couple of times to ensure they are clean. -
-
Cook the Ker and Sangri:
Next, take the soaked Ker Sangri and place it in a pressure cooker. Add 1 cup of water to the cooker, close the lid, and cook the mixture for about 3 to 4 whistles. Once done, switch off the heat and let the pressure release naturally before opening the lid. -
Prepare the Spices:
In a heavy-bottomed pan, heat a tablespoon of sunflower oil over medium heat. Once the oil is hot, add the ajwain (carom seeds) and broken dry red chillies. Allow them to sizzle and roast for a minute or two to release their flavors. -
Combine the Ingredients:
Now, add the cooked raisins, turmeric powder, asafoetida (hing), coriander powder, red chilli powder, and amchur (dry mango powder) to the pan. Stir everything together to combine well. -
Add the Ker Sangri:
Add the cooked Ker Sangri to the spice mixture and stir well. Let everything cook together for about 5 more minutes. During this time, the spices will infuse the Ker Sangri, making it flavorful and aromatic. -
Finish the Dish:
If you like your dish with a hint of sweetness, add jaggery at this stage. Mix it thoroughly until the jaggery melts and blends with the spices. Turn off the heat once everything is well combined and cooked through. -
Garnish and Serve:
Garnish the Ker Sangri Sabzi with fresh coriander leaves to add a burst of color and freshness. Serve this delicious Rajasthani dish hot with a side of Kadhi (yogurt-based curry), steamed rice, and soft phulkas. Donโt forget to drizzle some ghee on top to enhance the flavors.
Tips for the Perfect Ker Sangri Sabzi:
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Soaking Time: Ensure that you soak the Ker and Sangri for a sufficient amount of time, preferably overnight. This will help in softening the beans and berries, making them easier to cook and digest.
-
Adjust Spices: The balance of sweet, spicy, and tangy is crucial in this dish. Feel free to adjust the jaggery and amchur powder to suit your taste preferences.
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Raisins: Raisins are an essential part of this recipe, providing a sweet contrast to the spicy and tangy elements. You can adjust the quantity based on how sweet you like your sabzi.
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Serve with Ghee: A generous spoonful of ghee (clarified butter) on top of the dish before serving will enhance its richness and flavor, which is typical in Rajasthani cuisine.
Ker Sangri Sabzi is not just a dish, itโs an experienceโone that transports you to the rustic, sun-drenched land of Rajasthan. The combination of earthy dried beans and wild berries, perfectly complemented by the sharp, spicy, and slightly sweet flavors, makes this dish an unforgettable part of any meal. Whether you are familiar with Rajasthani cuisine or trying it for the first time, Ker Sangri Sabzi is sure to win your heart.
