Balanced base
Ker Sangri works because ker berries, sangri beans, and mustard oil give the recipe its main flavour, texture and body instead of relying only on seasoning.
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Ker Sangri
Make Ker Sangri, a famous Rajasthani recipe, with ingredients, tags, timing and clear step-by-step cooking guidance.
SG
By Satendra Gangwar
Recipe Developer·Kya Khayen Kitchen
Kitchen testedUpdated May 30, 2026
New (0 reviews)0 viewsMay 30, 2026
Total
8 hours 55 mins
Prep
20 mins
Cook
35 mins
Skill
Intermediate
Cuisine · RajasthaniStyle · SauteingStyle · Boiling
From the kitchen
About Ker Sangri
Ker Sangri Recipe
Ker Sangri is Rajasthan's desert sabzi made with dried ker berries and sangri beans cooked in mustard oil with tangy spices.
Why this Rajasthani recipe works
- Overnight soaking removes excess saltiness and softens the dried desert vegetables.
- Mustard oil gives Ker Sangri its familiar regional punch.
- The sabzi should be dry and tangy, not gravy-like.
Serving idea
Serve in a proper Rajasthani-style meal with ghee, roti, rice, pickle, onion, lemon, chutney or cooling curd according to the dish.
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Recipe guide
Why this recipe works
Clear cooking flow
The method follows sauteing, so the ingredients have a defined path from preparation to serving.
Practical timing
With a total flow of about 535 minutes, this recipe can fit into a veg meal without turning into a long kitchen project.
Method cue
Rinse ker and sangri several times, then soak overnight and drain well.
Chef tips
Read the full method first
Before starting Ker Sangri, read the steps once and keep the measured ingredients nearby.
Keep cuts even
Cut or portion the main ingredients evenly so they cook or combine at the same pace.
Adjust at the finish
Taste near the end before changing salt, spice, sweetness or sourness; small final adjustments are easier to control.
Serve at the right moment
Serve while the texture is still fresh and the aroma is at its best.
Common mistakes
Skipping preparation
Starting before ingredients are ready can lead to overcooking one part while another part is still being chopped or measured.
Using high heat throughout
Strong heat can make spices harsh, dry out the surface, or cook the outside before the centre is ready.
Adding too much liquid early
Add water, milk, stock or curd gradually when the method allows it, because texture is easier to loosen than to fix later.
Serving without tasting
Always taste Ker Sangri once near the finish so the final seasoning feels balanced.
Serving suggestions
Everyday plate
Serve Ker Sangri as part of a simple rajasthani meal with one fresh side for contrast.
Texture contrast
Add curd, chutney, salad or a light drink if the plate needs freshness.
Meal planning
If serving with other dishes, keep the accompaniments simpler so this recipe remains easy to enjoy.
Storage instructions
Cool before covering
Let leftover Ker Sangri cool down before transferring it to a clean, covered container.
Refrigerate promptly
Keep leftovers refrigerated and use them within 1 to 2 days for the best home-cooked quality.
Reheat gently
Reheat on low to medium heat, adding a splash of water only if the texture has tightened after chilling.
Variations
Milder version
Reduce chilli, pepper or strong spices and let the main ingredients stay more prominent.
Brighter finish
Add a small squeeze of lemon, fresh herbs or a light garnish at the end when it suits the ingredient list.
Richer texture
For a fuller mouthfeel, finish with a small amount of ghee, butter, curd, cream or nut paste only if it matches the recipe style.
Lighter serving
Use less oil or sweetener where possible and increase fresh sides instead of making the main dish watery or bland.
FAQs
Can I make Ker Sangri ahead of time?
Yes, you can prepare Ker Sangri ahead for a short period. Cool it properly, keep it covered in the refrigerator, and reheat gently before serving.
How do I avoid making Ker Sangri too dry or too watery?
Control the liquid gradually and follow the cooking cues in the method. If the dish looks dry, add a small splash of liquid; if it looks watery, cook uncovered briefly.
What can I serve with Ker Sangri?
Serve it with simple sides such as roti, rice, salad, curd, chutney, toast or a light drink depending on the meal and the recipe style.
Can I change the spice level in Ker Sangri?
Yes. Start with less chilli, pepper or strong spice, then adjust near the finish after tasting.
Which ingredients matter most in Ker Sangri?
The most important ingredients are ker berries, sangri beans, and mustard oil. They shape the flavour and texture, so use fresh, good-quality portions where possible.
Is Ker Sangri suitable for beginners?
Yes, beginners can make it by reading the method first, preparing ingredients before heating the pan, and cooking with controlled heat.
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Ingredients
Serves1
Tick items as you prepare your counter.
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Method
Soak desert vegetables
Boil until tender
Temper mustard oil
Cook with spices
Finish tangy
Know your plate
Nutrition values
Estimated energy
909kcal
For 1 serving, based on measured ingredients.
Protein
39.0 g
Fiber
37.5 g
Nutrient balance
Protein39.0 g
Carbohydrates135.4 g
Total fat36.7 g
Dietary fiber37.5 g
Bars provide a simple visual reference against general daily values.
Vitamins
Vitamin A1210.8 mcg
Vitamin C32.3 mg
Vitamin D2.9 mcg
Vitamin E1.3 mg
Vitamin K95.9 mcg
Vitamin B157.5 mg
Vitamin B263.9 mg
Vitamin B60.8 mg
Folate B9348.9 mcg
Minerals
Calcium343.3 mg
Iron14.8 mg
Phosphorus643.6 mg
Potassium2046.5 mg
Sodium160.3 mg
Zinc720.3 mg
Calculated from measured ingredients for 1 serving.
SG
About the recipe developer
About Satendra Gangwar
I am Satendra Gangwar, the recipe developer behind Kya Khayen. I build recipes for real Indian kitchens with clear ingredients, practical timing and steps that home cooks can follow without confusion.
My aim is to help you decide what to cook today and make it with confidence, whether you are trying a simple everyday meal or improving a familiar family recipe.
Recipe DeveloperTested by Kya Khayen KitchenUpdated May 30, 2026
Editor note
Every recipe is reviewed for ingredient clarity, method flow and everyday cooking practicality before it is published or updated.
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