Spicy Ker Sangri

Spicy Ker Sangri

From   Budget Kitchen

Prep: 8 hours 30 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Russian

A traditional Rajasthani dish which finds an important place in the menu of special occasions


  • Ker (shrub berry) 1 cup
  • Sangri (a type of bean) 1 cup
  • Turmeric powder ½ tsp
  • Red chilli powder 3 tsps
  • Coriander powder 2 tsps
  • Dried mango powder (amchur) 1 tsp
  • Dried mango strips, soaked 1 tbsp
  • Tempering
  • Oil 3 tbsps
  • Whole dried Kashmiri red chillies 2
  • Carom seeds ¼ tsp
  • Asafoetida ¼ tsp
  • Garnish
  • Fresh coriander leaves, chopped 1 tbsp
  • Whole dried red chilli, fried 1


  • Take ker and sangri in a large bowl, add salt and 2½ cups water and soak overnight. Drain and put into a pressure cooker, add 2½ cups water and cook under pressure till 4 whistles are given out. Open the cooker when the pressure reduces completely and drain out the water.
  • For tempering heat oil in a non-stick pan, add red chillies, carom seeds and asafoetida and let the seeds splutter.
  • Add ker, sangri, turmeric powder, red chilli powder, coriander powder, dried mango powder, dried mango strips and salt and mix well. Cook for 3-4 minutes.
  • Transfer into a serving dish, garnish with coriander leaves and fried red chilli.