Ker Sangri is a traditional dish from the Indian state of Rajasthan. It is made using dried berries called ker and the pods of the sangri plant, which are both native to the arid regions of the Thar Desert. The dish is often cooked with spices, oil, and sometimes yogurt, creating a flavorful and nutritious vegetarian option. This dish is typically served with roti or rice and is popular for its unique taste and health benefits. Ker Sangri is not only a staple in Rajasthani cuisine but also reflects the resourcefulness of the local people in utilizing available ingredients in their harsh environment.