Entree: India – Rajasthan – केर संगरी ➤ Ker Sangri (Dry spiced stir-fry of sun-dried desert beans and ker berries)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 cup (120 g) dried sangri (Prosopis cineraria)  
- 1/2 cup (75 g) dried ker berries  
- 3 tbsp (45 ml) mustard oil  
- 1 tsp (5 g) cumin seeds  
- 1/4 tsp (0.5 g) asafoetida (hing)  
- 1/2 tsp (2 g) turmeric powder  
- 2 tsp (6 g) coriander powder  
- 1/2 tsp (1 g) red chili powder, or to taste  
- 1 tsp (2 g) amchur powder (dry mango powder)  
- 1 tsp (5 g) jaggery or packed brown sugar (optional)  
- 1 to 1 1/2 tsp (5–8 g) salt, adjust to taste  
- 1/2 tsp (2 g) fennel seeds, lightly crushed  
- 1/2 tsp (2.5 g) baking soda (for soaking water)  
- 1/2 cup (120 ml) water, plus more for soaking and boiling  
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Rinse the dried sangri and ker thoroughly. Place in a large bowl, cover with cold water, add 1/2 tsp (2.5 g) baking soda, and soak overnight or at least 8–10 hours.  
2. Drain and rinse the soaked sangri and ker, then transfer to a pot, cover with fresh water, bring to a boil, lower heat and simmer until tender but not falling apart, about 30–40 minutes. Drain and set aside.  
3. Heat the mustard oil in a heavy skillet over medium heat until hot and slightly smoking, then reduce heat to medium-low. Add cumin seeds and allow to crackle for a few seconds, then add asafoetida and crushed fennel seeds.  
4. Stir in turmeric, coriander powder, and red chili powder; cook briefly for 20–30 seconds to bloom the spices.  
5. Add the boiled sangri and ker to the pan, toss to coat in the oil and spices. Add 1/2 cup (120 ml) water, amchur powder, jaggery if using, and salt; mix well.  
6. Simmer uncovered on low heat, stirring occasionally, until the liquid reduces and the mixture becomes fairly dry and well-coated with oil and spices, about 12–18 minutes. Taste and adjust salt, amchur, or jaggery to balance tang and sweetness.  
7. Finish with chopped cilantro and a final drizzle of mustard oil if desired. Serve hot with bajra rotis, plain rice, or as part of a Rajasthani thali.