KER SANGRI KI SABJI

Ker Sangri Ki Sabji is a popular Rajasthani dish made from dried desert beans (sangri) and wild berries (ker). It’s a unique and flavorful combination that is often cooked with spices like red chili, turmeric, and coriander. The dish has a tangy and slightly spicy taste, and it pairs well with roti or rice. Ker sangri is not only delicious but also has a long shelf life, making it a favorite among the locals. It’s worth trying if you’re looking to explore the flavors of Rajasthan.

HOW TO MAKE KER SANGRI KI SABJI –

To make ker sangri ki  sabji, you’ll need dried ker (wild berries) and sangri (dried desert beans):

1. Soak the dried ker and sangri separately in water overnight.
2. Drain the water and rinse them thoroughly.
3. In a pan, heat some oil and add mustard seeds, cumin seeds, and dried red chilies for tempering.
4. Add chopped onions and sauté until golden brown.
5. Add ginger-garlic paste and cook for a minute.
6. Now, add the soaked and drained ker and sangri to the pan.
7. Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well.
8. Cover the pan and cook on low heat for about 20-25 minutes, stirring occasionally.
9. Once you cook the ker and sangri until they are tender, garnish them with fresh coriander leaves.
10. Serve hot with roti or rice.

WHAT IS THE BENEFITS OF KER SANGRI KI SABJI –

Ker sangri sag has a few benefits. Ker, the wild berries, are a good source of antioxidants and vitamin C. They can help boost the immune system and promote overall health. Sangri, the dried desert beans, are rich in dietary fiber, which aids in digestion and helps maintain a healthy digestive system. Additionally, people often cook the dish with spices like turmeric and coriander, which offer their health benefits. Overall, ker sangri sag is a flavorful and nutritious dish that people can enjoy as part of a balanced diet.

WHY IS KER SANGRI IS BEST OF OTHER VEGETABLES IN RAJASTHAN –

People consider Sangri one of the best vegetables in Rajasthan because it is well-suited to the arid desert climate of the region. It can survive in harsh conditions and requires minimal water, making it a reliable and sustainable food source. Additionally, sangri is rich in nutrients and has a unique flavor that adds a special touch to Rajasthani dishes. Its long shelf life also makes it a convenient vegetable to have in the kitchen. Overall, sangria’s resilience, nutritional value, and distinctive taste make it a favorite among the people of Rajasthan.

CAN KER SANGRI EAT PREGNANT WOMEN –

Yes, ker sangri sag can be eaten by pregnant women. However, it’s always a good idea to consult with a healthcare professional or a nutritionist for personalized advice during pregnancy. They can provide specific recommendations based on individual needs and ensure a healthy and balanced diet for both the mother and the baby.

ABOUT OF JAISALMER KER SANGRI KI SABJI –