Most villagers only eat twice a day, so they eat three or four sogra with one vegetable before they go to work. I could not eat more than half of one.
Ker-sangri has a tangy flavor and can be quite spicy. I do not like its sour-spicy flavors.
To prepare ker-sangri, the ker berries and the sangri bean pods are washed four or five times before they are boiled. Once the vegetables are soft, the water is drained and the vegetables tossed in oil with powdered spices such as turmeric, coriander, red chillis, garam masala and asafetida. The mix is sautèd for about five minutes and then usually served with sogra (millet-flour tortillas).
Ker-sangri is an important dish for villagers in this area. It’s main ingredients can be found growing wild throughout the desert. Just like grapes are dried and become raisins so that they can be eaten throughout the year, similarly the ker berry and the sangri bean pods are collected when they are in season and then dried so that they can be eaten long after they have been picked. The sangri pods are very nutritious. They are packed with minerals that improve immunity and also have a cooling effect on the body. They are also a good source of dietary fibre. And, for those who do not eat animal products, they are a source of protein. Click HERE to see what the ker-berry looks like. Click HERE to see how the dish is prepared.
