Rajasthan's Ker Sangri Achaar Is Unmissable; Tried It Yet?

By Aanchal Mathur

Incredibly unique with a distinct taste, Ker sangri achaar is a Rajasthani delicacy made of pickled ker (berries) and sangri (beans). It can be a great addition to your everyday meals. 

Ingredients

150 gm Ker 150 gm Sangri 1/2 tsp Fenugreek seeds 1 1/2 tsp Fennel seeds 1/2 tsp Kalonji 1 tsp Amchoor 1/4 tsp Hing 1/2 tsp Haldi 2 tsp Rai 1 tsp Red chilli powder to taste Salt 1/4 cup Oil 1 Bay leaf 

First, wash the dried ker and sangri 5-6 times with water. Now soak them separately in water overnight. Drain the water the next morning.  

Boil water in two pans and cook ker and sangri separately until tender. Once done, drain the water and spread them out on a clean cloth and let them dry. 

Now, heat some oil in a wok. Add fenugreek seeds, hing, kalonji, fennel seeds, crushed dry red chillies and bay leaf.  

Once they start spluttering, lower the flame. Add sieved boiled ker and sangri.

Add red chilli powder, haldi, amchoor powder, rai and salt. Mix well. Allow it to cook for around 4-5 minutes. 

Remove from heat and mix everything well. Rajasthani-style ker sangri achaar is ready!

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