For 'Ker Sangri, a Dessert Dish
AKA ' Tind , Kair'
Ker is a caper-like small desert fruit / berry, small and tangy, that grows on a thorny shrub
in the desert's harsh conditions, found in the arid parts of Rajastnan. After handpicked
the berries are sun-dried to intensify their flavor and enhance their shelf life.
Dried Ker berries needs to be soaked in cold water for at least 6-8 hours before cooking.
The berries are cooked in spices and oil with Sangria beans to prepare a delicate vegetable
dish called "Kair Sangri ". The dried Ker berries contribute a tangy and slightly sour taste that adds a refreshing zing, and the Sangri beans offer an earthy and slightly bitter flavour, providing a satisfying depth to the overall taste profile. In combination these produce an earthy, rustic dish that is tangy, sour and spicy all at once.
Ker berries can be used for as a diuretic. It also acts as a tonic and appetite stimulant.
It can be used to treat rheumatism, cough, and asthma.