By Krati Purwar
May 18, 2025
Ker sangri from Rajasthan has received the GI tag recently, and regional home chefs cannot be more overjoyed. Grown in the arid region, it is a survival ingredient that people can enjoy in various forms. Here is a recipe for its sabzi.
2 tbsp oil ¼ cup ker 1 cup sangri Water as needed Salt to taste ½ tsp carom seeds ¼ tsp hing 2 tsp red chilli powder 1 tbsp raisins, curd 1 tbsp coriander powder 1 tsp amchur powder
Soak ker sangro for at least 8 hours or overnight.
Drain the excess water and pressure the ker sangri with salt and 2 cups of fresh water
Allow the pressure to release. Heat a kadhai and saute hing, carom seeds, and red chilli powder in it.
Add ker sangri and the rest of the powdered spices along with a sprinkle of salt and curd.
Let the ingredients cook on a medium flame for 3-4 minutes. Stir occasionally.
Sabzi is ready, and you can enjoy it with paratha.