Rajasthan, the country of sun-kissed dunes and brilliant colors, is also a culinary treasure. Ker Sangri reigns foremost among these treasures, a dish that encapsulates the desert region’s essence and its people’s indomitable character. Ker Sangri is a symphony of textures and flavors, a monument to Rajasthani cuisine’s skill in transforming modest ingredients into a blast of delight. Ker Sangri’s past is one of tenacity and inventiveness. The dish is a mainstay of Rajasthani cuisine and is thought to have originated in the Thar Desert, home to the Ker and Sangri beans. Ker is a desert bean harvested during the monsoon season. It has a nutty, slightly bitter flavor and is high in protein and fiber. Sangri, on the other hand, is a sun-dried okra found in the Thar Desert. It has a tangy, umami flavor and is high in vitamins and minerals. Ker Sangri is a valuable food source where water is scarce and resources are restricted.
Ker and Sangri are the two main characters in the Ker Sangri narrative. Ker, a nutty, slightly bitter wild desert bean, flourishes in the parched Thar Desert. It’s gathered during the monsoon season, a valuable boon from the arid terrain. Sangri, on the other hand, is sun-dried okra, the desert sun transforming its vivid green pods into wrinkled, brown jewels. This sun-kissed treasure gives the dish a tangy, umami punch. Ker Sangri is more than just a flavor pairing. It’s a spice orchestra, with each instrument contributing to the harmony. Hot chilies add a blazing kick balanced by the earthy warmth of cumin and coriander. Turmeric adds a bright golden color, while ginger and garlic offer depth and pungency. With its distinct onion-like aroma, Asafoetida completes the symphony, resulting in a nuanced and intriguing base.
Ingredients
- 1 cup dried Sangri (sun-dried okra)
- 1/2 cup Ker (desert beans)
- 2 tbsp mustard oil
- 1 tbsp ghee
- One large onion, chopped
- Two tomatoes, chopped
- One green chili, chopped (optional)
- 1 inch ginger, grated
- Two cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp asafoetida
- Salt to taste
- Cilantro chopped (for garnish)
Instructions
- Rinse the Sangri and Ker thoroughly and soak them in warm water for at least 30 minutes. Set aside after draining.
- In a medium saucepan, heat the oil and ghee. Cook until the onions are softened and transparent.
- Combine the ginger, garlic, green chile (if using), turmeric, cumin, coriander, and asafoetida in a mixing bowl. Cook for 1 minute or until aromatic.
- Stir in the drained Sangri and Ker beans to coat with the spices.
- Bring to a boil with enough water to cover the ingredients. Reduce the heat to low,
- Cover, and cook for 30 minutes or until the Ker and Sangri are soft.
- Cook for another 5 minutes after adding salt to taste.
- Serve hot with rice or chapati and garnished with cilantro.
