Ker Sangri Desert Wild Vegetable Pickle Barmer Rajasthan

Ker Sangri is the traditional desert wild vegetable preparation of western Rajasthan, combining sun-dried ker berries (Capparis decidua, the desert caper shrub) and sangri pods (Prosopis cineraria, the khejri tree) with spice-pickled treatment in mustard oil, making it the signature preservation food of Marwar, Barmer, and Jaisalmer districts where both plants are the dominant natural vegetation of the Thar Desert agroforestry landscape. Ker berries are harvested in March and April when unripe and sun-dried on cloth sheets for 15 to 20 days until shriveled. Sangri pods are harvested in May and June and dried similarly. The preserved vegetables are then prepared by rehydrating overnight, pressure cooking, and tempering in mustard oil with red chili, coriander, dry mango powder, and asafoetida. The resulting dish stores for two to three months without refrigeration. In Rajput and Bishnoi households, ker sangri is a ceremonial dish served at weddings and festivals. The khejri tree from which sangri comes is the state tree of Rajasthan and is sacred to the Bishnoi community who protected it in the 1730 Khejarli sacrifice where 363 people died protecting khejri trees. Ker Sangri has been promoted by the Rajasthan Tourism Board as a heritage food product for premium gastronomy tourism and is served in Jaisalmer and Jodhpur heritage hotel dining rooms.