Ker Sangri — Rajasthani Desert Bean and Berry Pickle-Curry (केर सांगरी)

Thar Desert, Rajasthan — traditionally associated with Rajput and Bishnoi communities

Ker sangri is the iconic vegetarian preparation of Rajasthan's Thar Desert, made from two plants that survive extreme aridity: ker (Capparis decidua — small desert berries with a sour-bitter taste) and sangri (dried beans from the Prosopis cineraria tree, also called khejri). Both are available dried year-round. The berries and beans require overnight soaking and careful preparation to moderate their natural bitterness and astringency. The dish is cooked in mustard oil with dried red chilli, cumin, coriander powder, and amchur — there is no water in the final product, making it more of a dry pickle-style side dish than a curry. Sangri's smoky-sweet dried quality and ker's tart bite create a flavour profile unreplicable with any substitute.

Eaten as a condiment-side with bajra roti, dal baati, or as part of a Rajasthani thali. Often prepared in quantity and kept for several days — improves with time.