Kair Sangri, which is mostly associated with Rajasthan, is also popular in Haryana. They are desert beans and berries that are used to make a lip-smacking stir-fry in Haryana.


  • For ker sangri:
  • 75 Gram Berries
  • 75 Gram Dried beans
  • For main preparation:
  • 2 tsp Oil
  • 1 tsp Cumin seeds
  • 2 tsp Ginger garlic paste
  • 5-6 Whole red chillies
  • 1 tsp Coriander powder
  • 1 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Mango powder
  • 5-6 Dried pieces of mango
  • 4 tsp Yogurt
  • 1 tsp Salt
  • For Garnish:
  • Fried garlic
  • Fried Red chillies (whole)


  • To prepare ker sangri:
  • 1.Soak the berries and the dried beans in beaten yogurt and keep it overnight.
  • 2.Boil for 15-20 min in water and clean them properly with water.
  • To prepare the main preparation:
  • 1.Heat oil in pan.
  • 2.Add cumin seeds, ginger-garlic paste, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces and curd.
  • 3.Saute the masala well.
  • 4.Then add ker sangri and salt. Mix it well.
  • 5.Garnish with fried garlic, fried whole red chillies and coriander leaves.
  • 6.Serve the Ker Sangri hot with roti.

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