Indian cuisine · Soups & Stews

Ker Sangri

Rajasthani dry dish of soaked desert berries and bean pods in a spicy yogurt masala.

Ingredients · for 4 servings

• 100 g dried ker berries (or dried caper berries)
• 150 g dried sangri beans (or dried green beans)
• 200 g yogurt
• 5 tbsp ghee
• 1 tsp cumin seeds
• 4 dried red chilies
• 1/2 tsp asafoetida (hing)
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 2 tsp ground coriander
• 1 tsp amchur (dried mango powder, or lemon juice)
• Salt

Instructions

1. Wash ker and sangri separately and soak overnight in plenty of water; the next day drain and simmer in fresh salted water for 20–25 min until tender.
2. Drain the legumes well and press out gently so they can later soak up the sauce.
3. Stir the yogurt smooth with chili powder, turmeric, ground coriander and salt, then set aside.
4. Heat ghee in a wide pan and toast the cumin seeds, dried chilies and asafoetida for 30 sec. until fragrant.
5. Add the yogurt mixture while stirring and simmer for 5 min. until the ghee separates at the edges, then fold in the ker and sangri and cook uncovered for 10–12 min. until the mixture is dry and glossy.
6. Season with amchur and serve lukewarm with bajra flatbread or chapati – the dish tastes even bolder cold the next day.