Ker Dried Capers

Indian soil is blessed with a wide range of fruits and vegetables due to diversity in the climatic and geographical conditions. Some of these products are more popular and utilized more than others. One of the heavily underutilized and lesser known fruits is Ker and Sangri These two cultivated in the arid land of Rajasthan. Ker (capers) is a “Shrub berry” and Sangri is a bean of a flowering tree called “Khejadi” in local language. Ker is not used as single vegetable and can be mixed with other dry vegetables of Rajasthan.

Decades ago, when sand dunes dominated the landscape, trees that survived the wild climate like Khejri (for Sangri), Capparis deciduas (for Ker) and wildly grown vegetables and fruits were the only source of vegetables.

Preparation Method

Recipe Ingredients

1. 50 gms ker (dried capers) soaked in water 60 minutes, washed and drained
2. 200 gms sangri (desert beans) soaked in water 60 minutes, washed and drained
3. 100 gms kumatia -soaked in water 60 minutes, washed and drained

For the Main Preparation

2 tsp oil
5 – 6 whole red chilies (optional)
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
1 tsp mango powder
5-6 dried pieces of mango (optional)
4 tsp yogurt
1 tsp salt
fried whole red chilies and coriander leaves to taste

Recipe Procedure

1. Boil sangri, ker and kumatia for 25-30 min in water, drain and keep aside.
2. Heat oil in pan and add cumin seeds, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces, curd and salt (as per your taste).
3. Saute the masala well.
4. Then add sangari, ker and kumatia. Mix it well. Ker- sangri is ready to eat. Garnish with fried whole red chillies and coriander leaves.
5. Serve hot with chapati (roti).

To view video of Ker-Sangri Vegetable click the link below :-

https://nishamadhulika.com/862-kair-sangri-sabzi-
recipe.htmlhttps://www.vahrehvah.com/panchkuta-subzi-recipe