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Ker Sangri
Make Ker Sangri, a famous Rajasthani recipe, with ingredients, tags, timing and clear step-by-step cooking guidance.
Total
8 hours 55 mins
Prep
20 mins
Cook
35 mins
Skill
Intermediate
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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Ingredients
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Method
Soak desert vegetables
Boil until tender
Temper mustard oil
Cook with spices
Finish tangy
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Nutrition values
Estimated energy
For 1 serving, based on measured ingredients.
Protein
39.0 g
Fiber
37.5 g
Macro breakdown
Bars provide a simple visual reference against general daily values.
909kcal
Energy
39.0g
Protein
135.4g
Carbs
36.7g
Total fat
37.5g
Fiber
Vitamins
Minerals
Calculated from measured ingredients for 1 serving.
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