Ker Sangri

Ingredients

• 100g ker berries
• 100g sangri beans
• 2 tbsp oil
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp amchur
• 1 tsp mustard seeds
• Salt to taste

Instructions

1. 1

   Soak 100g ker (desert berries) and 100g sangri (desert beans) in plenty of water overnight. The next day, boil them in fresh water with 1/2 tsp turmeric for 15 minutes until tender. Drain and rinse well - ker is bitter, so thorough soaking and boiling is essential.

2. 2

   Heat 3 tbsp oil in a pan. Add 1 tsp mustard seeds and 1 tsp cumin. When they splutter, add 1/2 tsp turmeric, 1 tsp coriander powder, and 1 tsp red chili powder. Stir for 30 seconds.

3. 3

   Add the drained ker and sangri. Stir-fry on medium heat for 15 minutes, stirring frequently, until the moisture evaporates and the spices coat the beans. The texture should be dry, not wet.

4. 4

   Finish with 1 tsp amchur (dry mango powder) for tanginess and salt to taste. Mix well and cook for 2 more minutes.

5. 5

   Serve at room temperature with roti or bajra (millet) roti. A unique Rajasthani dry preparation made from desert plants that grow after the monsoon.

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