Rajasthani Sweet & Spicy Ker Sangri Sabzi Recipe
Ker Sangri Sabzi is a traditional Rajasthani dish that captures the essence of local flavors, combining the earthy taste of dried beans and berries, which are native to Rajasthan. This dish is often made into a spicy dry vegetable, but the unique twist here is the touch of sweetness that complements the fiery spices, creating a delectable balance of flavors. If you’re trying this recipe for the first time, I recommend tasting it before and after adding jaggery to understand how the sweetness elevates the spices.
To add depth to the dish, I’ve included raisins which contribute to the richness of the Ker Sangri Sabzi, offering a burst of sweetness in each bite. Traditionally, this flavorful sabzi is paired with Kadhi, Phulkas, and Steamed Rice, topped with a generous serving of ghee. The combination is a true celebration of Rajasthani cuisine, where spicy, sweet, and tangy flavors harmonize perfectly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sangri | 3/4 cup |
| Ker | 2 tablespoons |
| Dry Red Chillies (broken) | 2 |
| 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 |
| Sultana Raisins | 1/4 cup |
| Coriander (Dhania) Leaves | 4 sprigs |
| Oil | For cooking |
Nutritional Information (Approx. per serving)
| Nutrient | Value |
|---|---|
| Calories | 130 kcal |
| Protein | 2g |
| Carbohydrates | 31g |
| Dietary Fiber | 6g |
| Sugars | 10g |
| Fat | 1g |
| Sodium | 5mg |
Preparation Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 45 minutes | 55 minutes |
Instructions
-
Soak the Ker & Sangri
Begin by soaking the ker and sangri beans in plenty of water for at least 8 hours or overnight. Once soaked, drain the water and rinse the beans a couple of times to remove any residual dust and dirt. -
Cook the Ker Sangri
In a pressure cooker, add the soaked ker and sangri beans along with 1 cup of water. Close the lid and cook on medium heat for 3-4 whistles. Once done, turn off the heat and allow the pressure to release naturally. -
Prepare the Spice Base
Heat a tablespoon of oil in a heavy-bottomed pan over medium heat. Add the ajwain (carom seeds) and broken dry red chillies to the oil, allowing them to roast for a minute, releasing their aromatic flavors. -
Add Spices and Raisins
To the pan, add the soaked and cooked ker and sangri, along with the turmeric powder, asafoetida, coriander powder, and amchur powder. Stir well to combine all the spices. -
Incorporate Jaggery & Raisins
If you’re using jaggery for sweetness, add it now, followed by the sultana raisins. The raisins will soften and absorb the flavors, adding a subtle sweetness that balances the heat from the spices. Continue to stir fry for an additional 5 minutes, allowing all the ingredients to meld together. -
Garnish and Serve
Once the sabzi has cooked and the flavors have blended, turn off the heat. Garnish with fresh coriander leaves for a refreshing touch. Serve the Ker Sangri Sabzi hot with a side of Kadhi, Phulkas, and Steamed Rice. Don’t forget to drizzle a little ghee on top for an extra layer of richness.
Tips for the Best Ker Sangri Sabzi:
- Adjust the Sweetness: Depending on your taste, you can add jaggery in moderation, or even skip it entirely for a spicier dish.
- Soak Well: Soaking the ker and sangri beans overnight ensures they cook properly and soften evenly.
- Perfect Pairing: While this dish is traditionally served with Kadhi, Phulkas, and Steamed Rice, it also pairs beautifully with any type of flatbread, such as chapati or naan.
Enjoy a Taste of Rajasthan!
Ker Sangri Sabzi is a perfect dish for those who love bold flavors with a touch of sweetness. It embodies the essence of Rajasthan, where the simple ingredients transform into something truly special. Whether you’re making it for a special occasion or simply wanting to try something new, this dish will undoubtedly leave a lasting impression. Enjoy!
