Ker sangri (capers and green beans) is a traditional Rajasthani sabzi. Capers are used around the world in various fashions, toppings on pizza, sandwiches, pastas, etc. Ker sangri is a dry sabzi traditionally eaten with thepla. I usually eat this sabzi during Paryushan parv (the most holy time of the year for Jains around the world). I love love love this sabzi because it’s so simple and quick to make. Being that this is a dry sabzi, the no-mess, no-fuss makes it a perfect companion to road trips as well. This family favorite is made through out the year in our house. The perfect bite is haldi thepla with a mound of ker sangri with at least one sliced date!

Ker sangri, literally translates to capers and dried green beans stew, is a delicate sabzi with a burst of flavors. The capers add sophistication where the sangri adds traditional to a meal. It’s a low maintenance sabzi that is cooked in less than 25 minutes. The dry mango powder gives the sabzi the tang it needs where the dates and raisins add the sweetness. The best part is it stores for long periods of time in the fridge! Make it for the week and enjoy it hot or cold for any meal! Pack it with you to take on road-trips or for lunch at work!

All the spices used in this recipe are masaldani staples. This ker sangri is super easy to make. Great to enjoy for lunch/dinner and adding an authentic meal to your routine! The recipe is completely vegetarian and vegan friendly!

Ker Sangri

Serving Size: 5-6 people | Soak Time: 4 hours | Cook Time: 25 mins.

Ingredients:

• 1/2 cup ker (capers)

• 1 cup sangri (dried flat green beans)

• 2 whole dry red chili

• 2 tsp. dry green raisins

• 5 dried dates thinly sliced

• 2 tbsp. oil

• 1 tsp. jeera (cumin seeds)

• Pinch of hing (asafoetida)

• 1/2 tbsp. lal mirchi (red chili powder)

• 1 tbsp. dhaniya (coriander powder)

• 1/4 tsp. haldi (turmeric)

• 1 tsp. amchur (dry mango powder)

• 1 tsp. salt

• 1/2 tsp. sugar

Preparation:

• Soak ker and sangri in water separately for at least 4 hours.

• Boil ker for 20 minutes. Add sliced dates, green raisins, and whole dry red chili to sangri and boil for 15 minutes

  • They are boiled separately to cook to same consistency

• Rinse ker, sangri, green raisins, dates, and red chili under water and combine all into 1 pot

• Add salt, lal mirchi, dhaniya, haldi, amchur, and sugar to the mix. Mix all spices well to coat the ker and sangri

• Heal oil in pan on medium heat and add hing and jeera to crackle

• Add the mixed ker and sangri to oil and stir well. Cook for 3-4 minutes and remove from heat

Serve:

• Serve ker sangri hot or cold with thepla