Caper Berry And Desert Beans Curry (ker Sangri)
This Caper Berry and Desert Beans Curry, also known as Ker Sangri, is a traditional Rajasthani dish that is bursting with flavors and textures. The tangy caper berries and the earthy desert beans come together in a rich and aromatic gravy, making it a perfect accompaniment to steamed rice or Indian breads.
Ingredients
- 1 cup ker (desert beans)
- 1/2 cup sangri (caper berries)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Soak the ker and sangri separately in water for 6-8 hours or overnight.
- Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for a minute. Then, add the tomato puree and cook until the oil separates.
- Now add the turmeric, red chili powder, coriander powder, garam masala, and salt. Cook the masala for a few minutes.
- Drain the soaked ker and sangri, and add them to the masala. Mix well and cook for 10-12 minutes, stirring occasionally.
- Garnish with fresh cilantro and serve hot with rice or Indian breads.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pan Knife Cutting board Bowl for soaking
Tools
Spatula Measuring spoons Blender (for tomato puree)
Serving suggestions
This Caper Berry and Desert Beans Curry is best served with steamed rice, roti, or naan.
Tips & tricks
Soaking the ker and sangri beforehand helps in reducing their bitterness and aids in cooking faster.
Cost
$10