Flat Beans and Dried Berries with Mango Powder

Ker Sangar

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Rajasthan’s signature dish, this curry makes perfect sense, especially when you realize how arid that state’s climate is for most of the year. To optimize the short growing season for fruits, vegetables, and herbs, Rajasthanis use the very same sun to dry them out for later use—and then reconstitute them in dairy products, which can be more plentiful there than water. So when flat, thin beans and desert berries blossom, they are plucked and sun-parched, to be soaked later in buttermilk and