Ker (desert caper)

Capparis decidua

fruit

Small dried berries of a desert caper, soaked then cooked with sangri into a curry (ker sangri).

Origin

Rajasthan (India)

Season (United States)

all year round

Preparation

The dried berries are soaked overnight, in water or buttermilk, then rinsed and cooked for about twenty minutes with the spices.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Ker sangri is made with what the desert gives when nothing else grows.