Ker a is a green berry like fruit of thorny bushes found majorly in arid regions of Rajasthan. They are very sour and are intnitially treated in. Brine of water salt to remove the extra tartness. They are in a variety of sizes the tiny Ines being as small as moong and the large ones as big as peas or even bigger. They are added to pickles and sangri and even made as it is.
The large ones are slightly crushed before cooking but the tiny tender ones don’t need to be crushed. They can be stored in brine for more months in the fridge
1/2 cup fresh Ker rinsed
1 tbsp mustard oil
1 tsp pounded saunf
1/4 tsp cumin
1 /2 tsp dhaniya pwd
1 tsp red chilli pwd( or to taste)
A little salt
A dot of hing
Put the rinsed Ker in a mortar and pestle and lightly pound so that some break open
Heat the oil in a pan. Add cumin and hing let it crackle. Add the dhaniya pwd , saunf and red chilli pwd. Cook for a few seconds.
Add the Ker . Add salt . Quickly stir fry. Sprinkle a few drops of water so that the masalas don’t stick to the pan. Cover and cook for about 5-6 mins. Use it as a veggi or a condiment.