Indian soil is blessed with a wide range of fruits and vegetables due to diversity in the climatic and geographical conditions. Some of these produce are more popular and utilized more than others. One of the heavily underutilized and lesser known fruits is Ker & Sangri, which may very well give many commercially leading “nutritious” fruits, a run for their money! These two are cultivated in the arid land of Rajasthan. Ker is a "Shrub berry" and Sangri is a bean of a flowering tree" Khejadi". Ker is not used as single vegetable and can be mixed with other dry vegetables of Rajasthan like Ker, Kumatia, Kachari, Dry Gunda, etc; Ker is used in making Ker Sangri Achar, Ker Pickle, Kaju Dakh with Ker and Ker is special dry vegetable cooked in desi ghee. Ker when fresh and raw has green appearance before it dries into drey color. Ker is green berry like fruit available during April-May month of the year in Rajasthan. Its sour in taste and fresh green Ker is used in making pickle. Ker pickle is famous delicacy of Rajasthan. Smaller the ker size is better will be the quality. While buying check the smallest size of Ker available. Marwar offers this fine size of Dry Ker. Capers are flower buds of Capparis deciduas. It is found in arid zone of Rajasthan in India. It content highly Nutritional Values. Capers are used fresh green and ripen format as well as dried. Dried Ker is the main ingredient of panchkuta sabji. Its royal vegetable curry prepared with cashew nut and kishmish can beat the any cuisine from the world. It’s also used in ayurveda as medicine.