Ker Sangri Sabzi

Ker Sangri Sabzi | Rajasthani Ker Sangri ki Sabzi

What is Ker Sangri ki Sabzi?

Ker is a berry and sangri is a bean, both are found in the arid regions of Rajasthan. The climatic conditions of Rajasthan do not allow cultivation of many crops; therefore whatever is available is used in the best possible manner. Ker and sangri are dried and stocked to be used to prepare this delectable ker sangri sabzi. Talking about the dish, it is spicy as well as tangy, made using minimal spices and a handful of raisins which balances all the flavors.

Let’s talk about the ingredients for Ker Sangri ki Sabzi

Ker and sangri are easily available with the grocers in Rajasthan and maybe in other parts of the country too. However, you can also buy them online. The recipe calls for oil in a good quantity, ker sangri ki sabzi can’t be prepared with less oil. I mean, if you do that you will miss something. Basic spices are used. Ker sangri ki sabzi receives the main kicks from red chili powder, dry whole red chilies and dry mango powder, which make it spicy and tangy. Other than these raisins are added for the balance.

Another preparation from the Rajasthani cuisine includes Rajasthani Gatte ki Sabzi. With all the necessary tips and trick, view the recipe here. Very interesting and tempting recipe with few ingredients is Rajasthani Sev Tamatar ki Sabzi. View the recipe here.

How To Make Ker Sangri Sabzi

1. Heat 3 tbsp oil in a small pan. Add 2 tbsp raisins in it.

Ker Sangri Sabzi

2. Fry on low flame till raisins puff up.

Ker Sangri Sabzi

3. Pressure cook ker and sangri. For that add 1 cup sangri and 1/3 cup ker in a pressure cooker. Add 1 cup of water and salt to taste. Pressure on high flame till the first whistle. Thereafter reduce the flame to low and cook for 2 minutes. Let the pressure release. Discard the water and keep cooked ker and sangri aside.

Ker Sangri Sabzi

4. Heat the oil (used to fry raisins). Add 1 tsp cumin seeds (jeera) and let them crackle.

Ker Sangri Sabzi

5. Add 4-5 whole dry red chilies.

Ker Sangri Sabzi

6. Next add the spices, 1 tsp red chili powder, 1 tsp dry mango (amchur) powder, 1 tsp coriander powder, and ¼ tsp turmeric powder.

Ker Sangri Sabzi

7. Add approximately ½ cup of water and let the spices cook for a minute or two.

Ker Sangri Sabzi

8. Dissolve a big pinch of asafetida (heeng) in 1 tbsp water. Add to the spices. Important: Dissolving asafetida in water enhances its flavor.

Ker Sangri Sabzi

9. Add the pressure cooked ker and sangri and fried raisins.

Ker Sangri Sabzi

10. Toss up everything well and cover and cook for 6-8 minutes. Check the seasoning.

Ker Sangri Sabzi

11. Bon appétit!

Ker Sangri Sabzi

Tried this recipe?

Please rate us and share your valuable feedback

Let’s Connect

Recipe Videos

[sbvcytc template="7" layout="fitrows" results_per_page="5" no_of_columns_desktop="1" no_of_columns_tablet="1" grid_thumbnail_size="default" title_font_size="15" title_font_weight="700" enable_description="" enable_hd_tag="" enable_video_length="" enable_video_views="" enable_video_likes="" enable_video_post_time="" enable_social_sharing="" pagination_type="disabled" preview_related="" enable_carousel="" channel_id="UCY9O2iE3fv9vZkacrmre99w" api_key="AIzaSyAXCSUG20XxTmVFUTI3rreWcikoNUel0qg" custom_wrapper_class="videos_page side_bar_video"]

Latest Recipes

About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Trending Recipes

"); newWindow.document.getElementsByTagName("head")[0].appendChild(style); newWindow.document.getElementsByTagName("head")[0].appendChild(style1); newWindow.document.close(); jQuery('.printBlock').show(); } jQuery('.print_btn').on('click',function(){ printData(); })jQuery(document).ready(function () { jQuery("#reletedpostslide").owlCarousel({ margin: 9, nav: true, navText: ["
", "
"], loop: false, navigation: true, touchDrag: true, mouseDrag: false, responsive: { 0: { items: 1 }, 380: { items: 1 }, 480: { items: 1 }, 768: { items: 3 }, 992: { items: 4 } } }) });