Easy Ker Sangri Sabji Recipe for Authentic Rajasthani Taste

Are you missing the taste of your native home's Ker Sangri ki sabji? Or are you struggling to make a visually appealing one that has the typical Marwari taste?

Rajasthan, the rainfall-scarce region of India, has food grains that are rare in other parts of the country. Growing up in a sun-dry region, Ker Sangri Sabzi takes me back to my childhood nostalgia.

I remember craving the Ker Sangri vegetable that my grandma prepared on Shital Ashtami and used to pack during my train trips.

Every time someone opens a dabba containing it, my inner soul craves the Marwari Ker Sangri Sabji, which now I have nailed like how my grandma prepared it. 

If you are like me, who misses the flavours of our desert state, then I am here to help you with the detailed, authentic Marwari Ker Sangri ki Sabji recipe.

Ingredients/Samagri

• 1 bowl of Sangri

• ¼ bowl of Ker

• ½ cup kumatiya (local Rajasthani legume)

• 4-5 sukha amchur (dry mango)

• 4 Whole Red Chilli (Mathania Mirch)

• 3 tbsp (120 ml) of Sarso ka tel (Yellow Mustard Oil)

• 2 tbsp red chilli powder (Use Guntur Red Chilli Powder that's naturally processed from Gyros Organic Farms for authentic flavours without additives) 

• 1 tbsp + 1 ½ tsp haldi powder or turmeric (Use Gyros Organic Farms stone-ground haldi that has the benefits of traditional haldi and is not adulterated, unlike most turmeric powder nowadays) 

• 2 teaspoons amchur (dry mango) powder

• 1 tsp of hing powder (asafoetida)

• Salt to taste

• Water as required

How To Make/Vidhi Ker Sangri Ki Sabji 

Ker Sangri vegetable needs to be soaked in water overnight; hence, we break down the process into two steps: pre-preparation and preparation for ease. 

Pre-Preparation

1. Take one big bowl of dried Sangri and half a bowl of Ker

2. Clean them well

3. Put Ker and Sangri in a bowl and wash them 1-2 times properly 

4. Now, soak Ker and Sangri together in the bowl one night before, fill it with water, and add 1 teaspoon of haldi (turmeric) powder

5. Take ½ cup of Kumatiya, add water, and wash it twice

6. Next, soak the kumatiya in water overnight with ½ teaspoon of haldi powder

Preparation

1. Soak dry mango (sukha amchur) for 2-3 hours before cooking

2. Soak dry red chilli (sukhi laal mirch) for 2-3 hours before cooking

3. Drain the water off the ker sangri and rinse it with water twice

4. Remove the water from the kumatiya, and rinse it twice

5. Press the kumatiya seeds, take off the white part to peel the outer side

Note: This step is optional, as some don't peel kumatiya due to its iron-rich content

6. Mix the peeled Kumatiya with Ker Sangri in the same bowl

7. Now give Ker Sangri sabji two boils until it softens, but not too much 

8. Drain the excess water to prevent overcooking and rinse it under cold water 

9. Take one kadhai, add 3 tbsp or 120 ml of oil, and heat it on high flame (You can alter the oil quantity as per your sabzi; Marwari’s add excess oil for authenticity and better flavours)

10. After the oil is heated, add one teaspoon of hing powder

11. Add Ker Sangri Sabji into the kadhai (wok) and put the gas on medium flame

12. Break the sukha amchur into pieces and add it to the sabji

13. Cut the whole red chillies into thick pieces and add them to Ker Sangri

14. Add 2 tbsp of red chilli powder, 1 tbsp of haldi powder, 2 tsp of amchur powder, and salt as per taste and mix well

15. Cook for 4-5 minutes until the water dries up 

Your Marwari Ker Sangri Ki Sabji is ready! 

Do's and Don'ts 

• Do add turmeric powder while soaking ker and sangri sabzi overnight, so the dish looks well and absorbs the flavours of turmeric well

• Don't cook Ker Sangri ki Sabzi on a high flame, else it will burn 

• Don't necessarily follow the masala and oil measurements, as yours would depend on the quantity of vegetables used

• Never soak or boil Ker Sangri Sabji without washing it well

• Don't garnish Ker Sangri vegetable with coriander leaves, as it is meant to last for 4-5 days, and adding dhania leaves would lead to early spoilage

Moreover, the dish is a staple of Rajasthan, especially during the Shitla Ashtami and longer travels.

Since it's prepared like pickles and Marwaris use extra oil, therefore, adding an excess quantity is essential to add the authentic flavours. 

While oils are harmful to health, you can instead use Gyros Organic Farms cold-pressed yellow mustard oil, which won't harm your heart or overall health.

It's because we use naturally grown mustard seeds from our microunits, and they are further extracted using a wooden or stone-press as per your needs. 

Accordingly, they are naturally extracted, ensuring a high smoke point and no additives or chemicals.

This is because masala and oils are the most used ingredients in Indian kitchens, and if they aren't healthier for cooking, we won't retain it's benefits that our ancestors did earlier.

Hence, we take utmost care to preserve our heritage and to protect your health.  

Conclusion 

Ker Sangri Vegetable symbolises the native side of Rajasthan. Marwari dishes are full of flavours and excess oil, which adds aroma and a unique spiciness.

Adding Sukha Amchur (Dry Mango) and Whole Red Chillies (Sukhi Laal Mirch) is optional. They are generally added to enhance the flavours and taste in Marwar. However, in case of non-availability, you can skip adding them.

Generally, Marwari sabzi is prepared in Sarso tel (Mustard Oil) for its unique flavours, spiciness, and high smoke point.

While spices and oil are the soul of Marwari food, adulteration is taking a toll on life. Therefore, using stone-pressed or wood-pressed Mustard oil will provide the right flavours, yet would provide multiple benefits to your heart and body instead of harming it. 

Gyros Organic Farms extraction processes don't subject the oils to heat, and hence, they have a higher smoke point and retain their health benefits.

Similarly, unlike artificial colours used in spices nowadays for cheap produce, we ensure that no additives are used, and they are organic to give you the homely benefits that home-cooked food should ideally give.