Mewar Ker Sangri Achari Spicy Version

Method

1. 1

   Soak the ker and sangri: Soak dried ker berries and sangri pods separately in warm water for minimum 4 hours — overnight is better. They will expand significantly.

2. 2

   Boil to remove bitterness: Boil soaked ker and sangri separately in fresh water for 10 minutes. Drain and rinse. Repeat boiling once more. The double boiling removes most of the bitterness of the desert ker berries.

3. 3

   Combine and dry: Drain both the ker and cooked sangri. Spread on a cloth to remove excess moisture.

4. 4

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil until smoking. Reduce to medium.

5. 5

   Add the achari tempering: Add asafoetida. Then add coarsely ground mustard seeds, fennel seeds, nigella seeds and fenugreek seeds. These whole and coarsely ground seeds are the achari (pickle-style) base. Stir for 30 seconds.

6. 6

   Add spice powders: Turn to low. Add red chilli powder and turmeric. Stir 1 minute on low.

7. 7

   Add ker and sangri: Add the drained ker and sangri. Stir to coat every piece with the achari spice mixture.

8. 8

   Cook dry: Cook on medium heat stirring every 2 minutes for 10 to 12 minutes. The ker and sangri should be completely coated in the spiced oil — no added water. This is a dry preparation.

9. 9

   Add amchur and salt: Add amchur and salt. Stir. Cook 2 more minutes.

10. 10

    Cool and serve: Serve at room temperature. This achari version keeps at room temperature for 3 to 4 days and refrigerated for 2 weeks.

11. 11

    Note: The achari (pickle-style) version of Ker Sangri is more intensely spiced and tangier than the standard sabzi version (already in a previous batch). This version uses the panch phoron-style whole and crushed spice base associated with Rajasthani achari preparations. Made in larger quantities and kept as a relish that is eaten in small amounts as an accompaniment to the main meal throughout the week.