Ker Sangri Ki Sabji is a traditional Rajasthani dish made with ker (karonda) and sangri, which are indigenous wild beans found in the arid regions of Rajasthan, India. This dish is a quintessential part of Rajasthani cuisine and is enjoyed for its unique flavors and regional authenticity.

To prepare Ker Sangri Ki Sabji, ker and sangri are first soaked in water to remove any bitterness and soften them. Then, they are cooked together with a combination of spices such as cumin seeds, mustard seeds, red chili powder, turmeric powder, coriander powder, and dried mango powder (amchur). Additionally, ingredients like garlic, ginger, and green chilies may be added to enhance the flavor profile.

The mixture is cooked until the ker and sangri are tender and infused with the spices. Sometimes, a tangy element such as yogurt or lemon juice is added to balance the flavors. The dish is typically garnished with fresh coriander leaves before serving.

Ker Sangri Ki Sabji is known for its robust and earthy flavors, with a hint of tanginess from the amchur. It pairs well with Indian breads like roti or puri, or it can be enjoyed with steamed rice. This dish reflects the culinary traditions and resourcefulness of Rajasthan, where ingredients are chosen to thrive in the arid climate and create delicious and satisfying meals.