Rajasthani Ker Sangri (Wild Berry and Bean Desert Curry)

Ingredients

• 150g ker (wild berry), dried and picked
• 150g sangri (desert bean), dried and picked
• 2 potatoes, 250g, cut into 2cm cubes
• 1 onion, 150g, diced
• 40ml mustard oil
• 2 cloves garlic, minced
• 10g fresh ginger, minced
• 2 green chillies, minced
• 1 dried red chilli, deseeded
• 4g ground coriander
• 3g ground cumin
• 2g amchur (dried mango powder)
• 2g garam masala
• 1g asafoetida (hing)
• 300ml water
• 6g salt
• 3g jaggery (gur), grated
• 10ml fresh lemon juice

Method

1. 1
   Soak dried ker berries and sangri beans separately in cold water for 20 minutes; drain and rinse thoroughly to remove dust and bitterness.
2. 2
   Heat mustard oil in heavy-bottomed pan over medium heat — let it smoke gently for 30 seconds (this releases pungent compounds); add minced green chillies, garlic, and ginger, sauté 2 minutes until fragrant.
3. 3
   Add diced onion, cook 4 minutes until translucent; add dried red chilli, cook 1 minute further.
4. 4
   Stir in ground coriander, cumin, amchur, garam masala, and asafoetida; cook 1 minute to bloom spices; add drained ker berries and sangri beans, stir well to coat with oil.
5. 5
   Add cubed potatoes, 300ml water, and salt; bring to boil, then reduce to gentle simmer, partially covered, for 35 minutes until potatoes are tender and beans are cooked through — liquid should reduce to 100ml.
6. 6
   Stir in grated jaggery, cook 2 minutes until dissolved; season with lemon juice, adjust salt if needed.
7. 7
   Simmer uncovered for final 3 minutes to reduce sauce slightly and concentrate flavours; consistency should be thick and clingy rather than soupy.
8. 8
   Serve hot as side dish with bajra bread, pearl millet flatbread, or rice; garnish with chopped fresh coriander and sliced green chillies if desired.