Ker sangri recipe: Whenever it comes to expensive things, we get the name of dry fruits, foreign fruits or dish of a big hotel. But there is also a desi vegetable in India whose price and taste are surprised. This vegetable is not only wonderful in taste, but it becomes crazy about its fragrance and spicyness. The demand for this vegetable is not only in the cities but also abroad. The special thing is that it is completely desi and grows naturally from wild plants. While farming is difficult to farming, this precious vegetable itself grows. It looks as ordinary as it looks, the more special in food. In the villages, women dry it with great love and store it for a year. From today’s five star hotels to traditional weddings, there is always a demand for Ker Sangri. Let’s know about its specialty and recipe.
Ker Sangri is a treasure of both taste and health. It contains plenty of fiber, iron and antioxidants which help in keeping the body healthy. It is considered effective in keeping the stomach clean, improving digestion and increasing the strength of the body. In summer, it also cools the body from inside.
This vegetable is mainly found in Bikaner, Jaisalmer, Jodhpur, Barmer and Sriganganagar in Rajasthan. Kerr is the fruit of a thorny bush while Sangri is like a long pod. They are dried in a special way by collecting them in the forests so that their taste remains intact.
Whenever a big festival, marriage or event takes place in Rajasthan, Ker Sangri is definitely made. It is not just a dish, but the identity of traditional pride and culture. If the guests are served in the plate, then the matter is something else.
Famous also abroad
Today, the demand for Ker Sangri is not limited to Rajasthan or India. It is exported in many countries and its name is also included in the menu of five star hotels. Foreign tourists eat it with great fervor and praise its taste. Its price usually ranges from 200 to 320 rupees per kg, which is sometimes more than cashew-almond.
Pickle and vegetable both power
Ker Sangri is also used as pickles. When it dries well, the pickle made from it lasts for a long time and its taste makes every plate special.
