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A plate of brown fried dry vegetables, Ker Sangri (berries and beans) and lotus stem slices on a long white plate with scalloped edges. A silver edged box and roasted pappad in the background
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Ker Sangri with Lotus Root / Tradtional Rajasthani Subzi

A recipe from desert areas of Rajasthan, only dry ingredients are used, such as basic Indian spices as well as ker berry and sangri beans which are dried and stored for use when fresh vegetables, herbs and greens are not available. Raisins and dried mango add a subtle sweet and tangy taste.
Prep Time10 mins
Cook Time30 mins
Soaking Time8 hrs
Total Time8 hrs 30 mins
Course: Side Dish
Cuisine: Indian, Rajasthani
Keyword: Ker Berries, Ker Sangri, Lotus Stem, Rajasthani Sabzi, Sangri Beans
Servings: 4 People
Author: Sujata Shukla


  • Pressure Cooker
  • Frying pan
  • Colander


For Soaking Overnight

  • 3 cups Dry Sangri Beans 100 grams
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Sunflower oil or other vegetable oil
  • 1 teaspoon Salt
  • 2.5 tablespoons Dry Ker / Kari/ Kair Berries 25 grams
  • Water (for soaking, rinsing)

For Pressure Cooking

  • 1 Lotus root/ stem
  • Soaked, rinsed, drained Sangri (as above)
  • Soaked, rinsed, drained Ker (as above)

For Making Ker Sangri Sabzi

  • 3 tablespoons Sunflower Oil or other vegetable oil
  • 1 teaspoon Rai /Mustard seeds
  • 1 teaspoon Jeera / Cumin Seeds
  • 1 teaspoon Saunf / Fennel Seeds
  • ¼ teaspoon Ajwain / Carom Seeds
  • 3 -4 Dry Red Chilies
  • ¼ teaspoon Hing / Asafoetida Powder
  • 3 tablespoons Dry Raw Mango strips Sliced
  • ½ teaspoon Haldi Turmeric Powder
  • 1.5 teaspoons Kashmiri Red Chili Powder / Degchi Mirch
  • 2 teaspoons Dhania / Coriander Powder
  • 1 teaspoon Amchur / Dry Mango Powder
  • 1 teaspoon Mustard Powder optional
  • 2 tablespoon Curd / Plain yogurt Beaten curd
  • 2 teaspoons Raisins
  • ¼ teaspoon Salt or to taste


To Soak Ingredients Overnight

  • Rinse Sangri, drain it and add water about 1" above the surface of the sangri. Add turmeric powder, oil and salt as listed in ingredients above, and stir. Soak overnight or for about 8 hours
  • Rinse the Ker 3-4. You will find a sooty grey dust-like material coming from the Ker. Drain, and soak overnight (or for about 8 hours) with water about ½" above the surface of the Ker berries.

To Pressure Cook Ker Sangri and Lotus Root

  • Take one long Lotus root/ stem. Peel it and slice into rounds. Keep the peeled root soaked in water till you slice it as it easily discolours. As you slice, Immediately place the slices in a bowl of water.
  • Drain the soaked ker berries and sangri beans and rinse again. Drain and place in a pressure cooker. Add drained lotus root slices.
    Add sufficient water to cover the surface of the ker, sangri. Pressure cook for 2 whistles. Let the cooker cool on its own.


  • Once the pressure cooker has let off steam, open and drain the vegetables. Rinse and drain once more. Set aside till required.
    Slice the mango strips into small thin pieces
    Measure and keep all ingredients ready for making the ker sangri sabzi

To Make Ker Sangri with Lotus Root Sabzi

  • Heat oil in a pan. Keeping the heat on low, add mustard seeds and once they crackle, add cumin/ jeera seeds.
    Add Fennel/ saunf seeds and Carrom/ ajwain seeds.
    Remove the stalks from the red chilies and saute for a few seconds, turning the chilies in the pan so that both sides are fried.
    Add Asafoetida/ hing powder. Add the raw mango slices.
    Saute for 2 minutes, stirring frequently.
  • Add the pressure cooked and drained ker, sangri, lotus root. Stir
  • Keeping the heat on low, add turmeric powder, kashmiri red chili powder / degchi mirch, coriander powder, mango powder / amchur, mustard powder (if using) and stir well. Saute for 1 minute
  • Beat the curd with a whisk or fork and add. Stir it into the sauteed masala.
    Add Raisins and salt. Stir
    Saute and let the sabzi cook for 7-8 minutes, stirring frequently as the masala powders tend to stick to the bottom of the pan and char. Scrape any masala you find sticking to the pan.
    No water is added while cooking the ker sangri.
    Remove from the heat, transferring the sabzi to a serving vessel.
    Serve with rice and dal and roti. It tastes amazing with poori too.