Description
- Organic - grown organically, harvested and separated from the stem by hand making these a pure treat for your !
- Rajasthani / Marwari delicacy .
- Also use for medicinal purpose .
- Vegan, NON GMO, Gluten Free, Calorie free, fat free, saturated fat free, cholesterol free, sodium free, sugar free
Ker is a green berry like fruit of a thorny bush(capparis decidua) found in the arid parts of Rajastnan.It is very sour, and is commonly available during the months of April and May. Ker is a small moderate sized evergreen thorny tree, with slender branches armed with conical thorns and with light bluish-green foliage. The leaflets are dark green with thin casting of light shade. Although they belong to the same family as beans and lentils, they are usually distinguished as a separate group because of the ways in which they are prepared. The different types of ker are all spherical and small in size, similar to radish pods,a feature that also sets them apart from beans and lentils. Fresh Ker has to be put in an earthen utensil or preferably a matka in salt water for 15 days so that it looses its sourness. After two weeks the salt water is thrown away and the vegetable is dried in shade to be stored for the rest of the year or to be cooked right then. Because of its numerous medicinal qualities ker is also used in many ayurvedic medicines. " Use ker beans to make dhal, the classic Indian dish. " Ker Sangri is one of the most mouth-watering delicacies of Jaisalmer. Ker Sangri is a popular vegetarian dish prepared by saking the ker and sangria beans in curd and then cooked on low heat with spice powders. The ingredients that goes into this dish are desert beans and capers. This vegetarian delicacy can be best enjoyed with Bajara roti " The ker pachadi or pickle is easy to prepare and makes for a tasty chutney recipe also. Ker pachadi or toor dhal chutney is served with rice, dosa or idly.