Rajasthan Ker Sangri Desert Bean Pickle Dry Curry Classic

Ingredients

• 1/2 cup ker (dried ker berries — Capparis decidua; available at Rajasthani and some North Indian stores)
• 1/2 cup sangri (dried sangri beans — Prosopis cineraria; available at same stores)
• 3 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• 1 tbsp amchur
• 1/2 tsp garam masala
• Salt

Method

1. Soak ker and sangri together in water overnight or for at least 6 to 8 hours to rehydrate.
2. They will double in size. Drain and rinse thoroughly — the ker can be quite bitter and multiple rinses help.
3. Boil the soaked ker and sangri in fresh water for 8 to 10 minutes until tender. Drain.
4. Heat 3 tbsp oil in a pan. Add cumin — sizzle. Add asafoetida.
5. Add the boiled ker and sangri. Add turmeric, red chilli powder and coriander powder. Toss to coat.
6. Cook on medium-high for 5 to 6 minutes tossing regularly until the spices coat each piece and some caramelisation occurs.
7. Add amchur, garam masala and salt. Toss well.
8. Serve at room temperature with bajra roti.