Ker sangari ki sabji

Copy Icon
Twitter Icon
Ker sangari ki sabji


Cooking Time

Preparation Time :5 Hr 0 Min

Cook Time : 20 Min

Total Time : 5 Hr 20 Min


Serves : 4
  • 1 cup sangri (Prosopis cineraria)

  • 2-3 tbsp ker or wild berries (Capparis deciduas)

  • 2-3 tbsp kumat (acacia Senegal)

  • 2 whole dry kashmiri red chilli (broken into pieces)

  • 7-8 sliced lottus stem (bhee) (optional)

  • 10-12 tbsp oil

  • 2 tbsp red chilli powder

  • 1 tbsp salt

  • 1/4 tbsp turmeric powder

  • 2 tbsp coriander powder (dhania powder)

  • 1 tbsp dry mango powder (amchur powder)

  • 1 pinch asafoetida (hing)

  • 1 tsp cumin seeds (jeera)

  • 1/4 tbsp garam masala

  • 1-2 cup water or as needed


  • Rub sangari, ker, kumat and bhee soaked in water gently using your fingers and drain the water. Repeat this process for atleast 5-6 times to remove the dirt. Let the ingredients soak overnight or minimum 5 hours.
  • Wash it again and boil sangari, ker, kumat, bhee and whole dry kashmiri red chilli with 2-3 cup of water and a little turmeric for 10 minutes or pressure cook it for 2-3 whistles. Note📋= If you like you can add gunda too.
  • Heat oil in a pan. Add cumin seeds, asafoetida and red chilli. Mix the dry masala (Except dry mango powder and garam masala) together and make a semi thick paste. Add the paste and saute for 1-2 minutes.
  • Add boiled ingredients and cook them for 2-3 minutes on medium flame.
  • Add garam masala and dry mango powder in it. Mix well.
  • Cook for 1-2 minutes. Switch off the flame. Serve hot or warm with chapati. Enjoy ☺