Ker Sangri ki Sabzi is a combination of berries and dried beans cooked with yogurt and masalas. Dried berries and beans cooked with yogurt and Indian spices – especially from the state of Rajasthan. “Ker” is dried berries and “Sangri” is dried beans which are used to make this nice and delicious stir fry. These berries are very easily available in the grocery stores in Rajasthan. These berries are washed and soaked overnight to remove the dirt and then they are boiled and stir fried in oil, spices and yogurt. Ker Sangri ki Sabzi is more famous in the Mewar region of Rajasthan which is basically a desert and nothing but these berries and beans grow in the sand.

Rajasthan is a dry climate state and so they have less availability of fresh vegetables, hence they use much of flours, grains and pulses. Lots of spices, oil and yogurt is used in Rajasthani Cuisine. Use of little extra oil helps to keep the food fresh for long time as Rajasthan is a hot and humid area. This Ker Sangri ki Sabzi is also made with generous amount of oil and spices and is very good to carry for travelling as it stays fresh for 2-3 days without refrigeration. This Ker Sangri ki Sabzi is best paired with "Aloo Mangodi ki Sabzi", "Rajasthani Daal" and "Missi Roti".

Ingredients for Ker Sangri ki Sabzi
Following are the ingredients required to make Ker Sangri ki Sabzi:


•Dried Dessert Berries (Ker) - 1/2 cup

•Dried Dessert Beans (Sangri) - 1 cup

•Yogurt - 1 cup + 3 tbsp

•Oil - 4 tbsp

•Whole Dry Red Chilli - 5 to 6

•Garlic Paste - 1 tsp

•Turmeric Powder - 1/2 tsp

•Red Chilli Powder - 1 tsp

•Cumin Seeds - 1 tsp

•Ginger Paste - 1 tsp

•Coriander Powder - 1 tsp

•Dried Mango Pieces - 5 to 6
Salt to taste

•Amchur Powder - 1 tsp

•Coriander Leaves - 1 tbsp chopped

•Garlic - 1 tbsp chopped and fried

Method for Ker Sangri ki Sabzi
The followings steps are the method to prepare the recipe:


•Soak the berries and the dried beans in one cup of beaten yogurt overnight. Take them out of the yogurt and wash under running water.

•Boil them for 15-20 minutes in water with salt. Drain and keep aside.

•Heat oil in a wok. Break whole red chillies.

•Add cumin seeds, ginger-garlic paste, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces and curd

•Slightly fry the masala well.

•Then add Ker-Sangri and salt. Mix it well.

•Garnish with fried garlic, fried whole red chillies and coriander leaves.

•Serve the Ker Sangri hot with Roti.