This vegetable growing in wild bushes is more expensive than dry fruits

That’s why it’s so special

Rajasthan has always been famous for its culture, heritage and food. The dishes here are liked all over the world. These include the royal vegetable of Ker Sangri. The price of this vegetable is Rs 2000 to 3000 per kg. That means it is more expensive than dry fruits. Its specialty is that if stored properly it does not spoil for 7 to 8 years. After cooking, it can be stored for at least 7 days. This is the reason why it is exported to foreign countries.

This is how it is included in the diet

Ker Sangri vegetable has a deep connection with Rajasthan. There has been water shortage in Rajasthan. In such a situation, very little green vegetables grew here. Those that grew were burnt due to the extreme heat. Ker-Sangri vegetable became the solution to this problem. Ker grows in bushes. Whereas Sangri grows on the Kalpavriksha Khejri tree of Rajasthan. It is especially made on Shitala Ashtami i.e. Basoda. In Rajasthan, there is a trend of making it in every major Teej festival and weddings.

This vegetable is very nutritious

Ker Sangri is a dry vegetable, which is rich in many nutrients. This vegetable, filled with lots of fiber, improves the digestive system. It contains many antioxidants, which increase the immunity of the body. Also reduces oxidative stress. This vegetable contains magnesium. Due to which the blood vessels get strengthened. Zinc keeps the T cells of the body healthy. This vegetable is considered beneficial for diabetic patients. Because it contains fiber, which controls blood sugar levels.

Know the recipe to make Ker Sangri

This vegetable is quite spicy. To which a lot of spices and dry fruits are added.

Material
Sangri: 1 cup
Carr: 1/4 cup
Oil: 2 tbsp
Raisins, cashews – 10 to 15
Cumin – 1/4 tsp
Asafoetida – 2 pinch
Whole red chilli – 3 to 4
Red chilli powder – 1 tsp
Salt – as per taste
Coriander powder – 2 tsp
Dry mango powder – 1 tsp
Turmeric powder – 1/2 tsp

Method : First of all wash the ker-sangri thoroughly. Then soak it in turmeric water overnight. This will give good color. Wash them again in the morning. Add vegetables and 2 cups water in a pressure cooker. Then take two whistles. Turn off the gas. Let the gas from the cooker come out on its own. Now strain the vegetable through a sieve. Wash it once again. Put oil in a pan. Add cumin, asafoetida and whole red chilli in it. Then add boiled vegetables and all the spices. Fry the vegetables for at least 5 minutes. Royal vegetable of Ker Sangri is ready.