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Ker Sangri Ki Subzi
- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Do not squeeze out the spices and the oil from this dish or it will become dry and inedible. A lot of spices and oil are used in this dish primarily to keep it fresh for long periods in the hot desert conditions. This works so well that the dish does not require any kind of refrigeration for a good 2 to 3 days.
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One of the popular delicacies of Rajasthan, Ker Sangri is served hot and relished with crunchy bajra rotis. It is prepared using tropical Rajasthani vegetables, beans and capers. ‘Ker’ and ‘Sangri’ are not exotic vegetables but are in fact wild plants found abundantly in the vast desert climes of western Rajasthan, especially in Jaisalmer and Barmer. Ker and Sangri were discovered by Rajasthani villagers during a famine, when they had nothing left to eat. They travelled far and wide in search of food and found Ker (small, radish like pods) and Sangri (longish beans) growing all over the sparse desert. They plucked these, cooked them in oil and ate it with their bajra (millet) rotis. The ease in drying and storing has made Ker Sangri a favourite in Marwari kitchens. Today, it has become a must-have item on wedding menus.
- Sangri (1 cup)
- Ker (2 tbsp)
- Oil (2 tbsp)
- Carom seeds (ajwain) (¼ tbsp)
- Asafoetida (hing) (a pinch)
- MTR Dhaniya Coriander Powder (2 tbsp)
- MTR Lal Mirch Red Chilli powder (2 tbsp)
- Dry mango powder (amchur) (2 tbsp)
- MTR Haldi Turmeric Powder (½ tbsp)
- Salt (2 tbsp)
- Wash and separately soak the ker and sangri in water, overnight.
- Drain out the water the following morning. Using a little fresh water, boil the ker and sangri together in a pressure cooker, timing it to 3 whistles.
- Heat oil in a kadhai and add the ajwain and hing to it. When the ajwain begins to pop, add in the ker and sangria along with the rest of the masalas.
- Cook for 10 to 15 minutes. Add in a little water if required.
- Serve hot with Bajra rotis.