Go Back
+ servings
ker sangri ki sabzi
Print Recipe
5 from 1 vote

Rajasthani Ker Sangri Ki Sabzi

Rajasthani Ker Sangri ki Sabzi- Dried berries and beans cooked with yogurt and Indian spices-specialty from the state of Rajasthan
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Side Dish, Tiffin recipes, Travel Food
Cuisine: Rajasthani cuisine
Keyword: ker sangri, ker sangri ki sabzi, panchkutiyu saag
Servings: 6
Author: Anjana Chaturvedi


  • 1 cup Dried Ker Sangri 100 gm
  • 2 tsp Green Chilies/ Hari Mirch chopped
  • 2 tsp Red Chili Powder
  • 5 slice Dried Raw Mango/ Amchoor soaked
  • 1.5 tsp Coriander Powder/ Dhaniya powder
  • 1 tsp Mango Powder/ Amchoor
  • 3 tbsp Yogurt optional
  • 1.5 tsp Pickle Masala/ Achar masala
  • 1/2 tsp Turmeric/Haldi
  • To Taste Salt

Tempering/ Tadka/ Waghar

  • 1/4 cup Mustard Oil
  • 1 tsp Cumin seed/ Jeera
  • 1/2 tsp Fennel Seed/ Saunf
  • 1/4 tsp Asafoetida/ Hing
  • 5 Dried Whole Red Chilies


  • Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
  • Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
  • In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
  • Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
  • Heat oil in a heavy bottom pan. Add all the tempering ingredients in the oil.
  • Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
  • Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
  • Cook on low heat till all the moisture dries up.
  • Serve hot or cold.
  • Serving suggestions -Serve with missi roti ,poori or daal-rice or use as an instant pickle.