Ker

"Ker" (often spelled "Kair" or "Keroo") is an iconic dry vegetable from Rajasthan, embodying the resilience of its desert flora and the resourcefulness of its cuisine. These small, wild berries, harvested from the thorny Capparis decidua shrub, are renowned for their tangy and slightly pungent flavor. Due to their natural bitterness, Ker berries undergo a traditional preparation process involving multiple soaks in saltwater and extensive sun-drying, which not only preserves them but also mellows their intensity. This drying process is crucial for their long shelf life and makes them a staple ingredient, especially in the famous Rajasthani Ker Sangri dish, where they are often cooked with Sangri beans, spices, and sometimes Gunda, creating a distinctively sour, spicy, and earthy medley.