In 'Ker Sangri', how are the dried desert beans and berries rehydrated and cooked to remove their astringency?

Question

In 'Ker Sangri', how are the desert beans and berries rehydrated? Learn how to cook them properly to remove their natural astringency.

Answer 1

Dried Ker berries and Sangri beans are rehydrated by soaking them in water overnight. They are then boiled multiple times, with changes of water, to remove their astringent taste before being cooked into the final dish.

Detailed Explanation:

Preparing Ker Sangri, a traditional Rajasthani dish, involves a meticulous process to eliminate the naturally occurring astringency in the dried Ker berries and Sangri beans. Here's a breakdown of the rehydration and cooking steps:

1. Soaking: The dried Ker berries and Sangri beans are first soaked separately in ample water overnight, or for at least 8-10 hours. This allows them to rehydrate and soften.
2. Initial Boiling: After soaking, the water is drained, and both the Ker and Sangri are placed in separate pots with fresh water. They are then brought to a boil.
3. Multiple Water Changes: The boiling process is repeated several times (typically 2-3 times for Sangri and 3-4 times for Ker), each time with fresh water. This is crucial for leaching out the bitter and astringent compounds. The water will turn a dark color as these compounds are released.
4. Testing for Astringency: After each boiling and water change, taste a small piece of the Ker and Sangri. If the astringency is still present, repeat the boiling process with fresh water.
5. Final Cooking: Once the Ker and Sangri have lost their astringency, they are ready to be cooked together with spices and other ingredients to create the Ker Sangri dish.

Pro Tip:

To speed up the rehydration process, you can use slightly warm water for soaking. However, ensure the water isn't too hot, as this can affect the texture of the beans and berries. Also, don't skip the multiple boiling steps; they are essential for a palatable final dish.