Origin
Thar Desert — kair (caper-like berries) and sangri (long beans of the Khejri tree) are foraged and sun-dried.
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Signature dish
Kair Sangriकेर सांगरी
Desert berries and beans — Rajasthan's iconic vegetable dish
Kair Sangri is Rajasthan's most recognisable vegetable dish and a badge of authenticity for any Rajasthani restaurant. The dried desert berries and beans have to be soaked overnight, then tempered with mustard, hing and Kashmiri chilli until they become chewy, tangy and deeply savoury. We source ours directly from Rajasthan every fortnight.
₹279 · à la carte Any time, but classic Marwari kitchens serve it at lunch with bajra roti and buttermilk.
Ingredients
- Sun-dried kair berries and sangri beans
- Mustard oil, mustard seeds, hing, cumin
- Kashmiri red chilli, dry mango powder (amchoor), turmeric
How Ghoomar makes it
- 1
Kair and sangri are soaked overnight in salted buttermilk to rehydrate and mellow their bitterness.
- 2
They're pressure-cooked briefly, then dry-tempered in mustard oil with whole spices.
- 3
A pinch of amchoor at the end brings the classic tang.
How to eat it
- Naturally gluten-free and vegan.
- The texture is chewy, not soft — that's the desert bean, not undercooking.
- Pair with cool buttermilk to balance the tang and heat.
Pair with
Bajra rotiButtermilkDal BaatiRice
FAQs about Kair Sangri
What is Kair Sangri?
A Rajasthani dry curry of kair berries and sangri beans — both foraged from the Thar Desert and sun-dried, then rehydrated and tempered with mustard and chilli.
Is Kair Sangri vegan and gluten-free?
Yes. Traditional Kair Sangri uses only mustard oil, whole spices and the dried desert produce — no dairy, no wheat.
Why is Kair Sangri expensive?
Both ingredients grow wild in the Thar and have to be foraged and sun-dried. Ghoomar sources direct from Rajasthan every fortnight to keep it authentic.
