Ker Sangri Desert Bean Curry

Method

1. 1

   Soak ker and sangri: Wash the dried ker berries and dried sangri separately. Place the sangri in a bowl with 3 cups water and soak for 3 to 4 hours. The sangri will swell and soften. Soak the ker berries separately in water for 30 minutes — they will soften slightly.

2. 2

   Taste the ker: After soaking, taste a ker berry. If it is very bitter, change the soaking water and soak for 1 more hour. Ker has a natural bitterness that reduces with soaking and cooking.

3. 3

   Par-cook the sangri: Drain the soaked sangri. Pressure cook with 2 cups fresh water for 2 to 3 whistles until just tender but still holding their shape. Do not overcook — they should have a slight firmness. Drain. Keep aside.

4. 4

   Drain the ker: Drain the soaked ker berries. Pat dry with a cloth. The ker is not pre-cooked — it will cook directly in the pan.

5. 5

   Heat oil in a wide pan: Place a wide heavy pan on medium heat. Add 3 tbsp oil. Let it heat for 30 seconds.

6. 6

   Add tempering: Add mustard seeds — wait for them to pop. Add cumin seeds and asafoetida. Stir 10 seconds.

7. 7

   Add ker berries and spice powders: Add the drained ker berries. Add red chilli powder, coriander powder, turmeric and amchur. Stir continuously on medium heat for 3 to 4 minutes until the ker berries absorb the spices and begin to soften slightly.

8. 8

   Add yogurt: Add the yogurt directly into the pan. Stir quickly and continuously on medium heat as the yogurt cooks into the spice mixture. Cook stirring for 3 minutes until the yogurt is absorbed and the mixture looks dry and fragrant.

9. 9

   Add the cooked sangri: Add the boiled sangri to the pan. Add salt. Stir gently so the sangri is coated with the spice and ker mixture. Cook on medium heat stirring occasionally for 5 to 6 minutes.

10. 10

    Serve: The finished ker sangri should be nearly dry — not a curry with gravy. Scatter coriander leaves on top. Serve with bajra roti (pearl millet flatbread) or wheat chapati.

11. 11

    Note: Ker Sangri is the most uniquely Rajasthani dish that cannot be found anywhere else in India. Both ker (from the Capparis decidua tree) and sangri (from the Prosopis cineraria tree) grow wild in the Thar desert and were the main food source of desert communities for centuries when no other food was available. This dish can be made in large quantities, pickled in oil and stored for months. It is served at Rajasthani weddings as a prized traditional preparation.