Ker Sangri (Panchkuta)
A signature Thar desert dish of sun-dried ker berries and sangri beans, slow-cooked with tangy amchur and whole spices into a dry, deeply savoury preparation that can survive months without refrigeration.
- Prep
- 480 min
- Cook
- 45 min
- Total
- 525 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Heavy kadai
- •Large bowl for soaking
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 11 g
- carbs
- 14 g
- fibre
- 8 g
- protein
- 6 g
- calories
- 180 kcal
Instructions
- 1
Soak sangri and ker in separate bowls of plenty of water overnight. Change the water once to reduce bitterness.
- 2
Drain the sangri and boil it in fresh water for 15-20 minutes until tender. Drain well.
- 3
Boil the ker separately for 10 minutes. Drain thoroughly.
- 4
Heat mustard oil in a kadai (deep pan) until it starts to smoke. Let it cool slightly.
- 5
Add mustard seeds, fennel seeds and dried red chillies. Let them crackle.
- 6
Add asafoetida and turmeric. Tip in the boiled sangri and ker.
- 7
Fry on medium-high heat for 10-12 minutes. Cook until the oil separates and the beans dry out slightly.
- 8
Stir in amchur (dry mango powder), red chilli powder and salt. Cook for 3-4 more minutes and serve.
Chef's tips
Changing the soaking water is essential to soften the natural bitterness of ker. This dish tastes even better the next day once the spices settle.
Ingredient substitutions
- sangri → French beans (loses authentic desert character)
Storage
Keeps refrigerated for up to a week; traditionally stored without refrigeration for days as it is a dry dish.
Reheating
Reheat in a dry pan on low flame for a few minutes.
Common mistakes to avoid
- •Skipping the soaking and draining steps, which leaves the dish bitter.
- •Adding too much oil, which masks the earthy sangri flavour.
Serving suggestions
Cooked Ker Sangri (Panchkuta)?
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