Dried desert berries and beans, soaked and cooked in oil with red chilli, dried mango and spice into something tangy, hot and chewy.
What makes it ker sangri
Ker berries and sangri pods, dried and soaked.
Cooked in oil or ghee with red chilli and dried mango powder.
Sour, hot and chewy, with almost no sauce.
Where it comes from
A dish only the desert could make. Ker is the small, sour berry of a leafless desert shrub; sangri the long pod of the khejri tree, which grows across the Thar. Both are picked, sun-dried and kept for the year, then soaked and cooked.
It keeps for days, so it travels: packed for journeys, eaten with bajra roti or puri, and served at weddings as a taste of the desert.
How it varies
Panchkuta
Ker and sangri with three more desert foods — kumatiya seeds, gunda berries and dried kachri.