100% Natural Dry Ker

Ker is the green berry-like fruit of a thorny bush (capparis decidua) found in the arid parts of Rajastnan.It is very sour. Fresh Ker has to be put in an earthen utensil or matka in salt water for 15 days so that it loses 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. Dried ker needs to be soaked in cold water for at least 6–8 hours before cooking.

Culinary uses:

Ker Sangri is one of the most mouth-watering delicacies of Jaisalmer. The ingredients which are used in this dish are desert beans and capers.

The ker pachadi or pickle, is easy to prepare & delicious. 

Ker can be mixed with other dry vegetables of Rajasthan like Ker, Kumatia, Kachari, Dry Gunda, etc. Dried Ker is the main ingredient of panchkuta sabji.

Ker is also used in ayurveda as medicine.

Ingredient:

100% Natural Dried Ker

How to store:

Store the dried ker beans in an airtight container in a cool, dry place and use within 12 months.