Description
- Sangari has earthy aroma when cooked and goes well with Ker
- Ker- Sangari is one of the most mouthwatering delicacies of Rajasthan
- Dried sangri needs to be soaked in cold water for at least 6-8 hours before cooking
Sangari refers to beans from the tree called khejadi. It has earthy aroma when cooked. Sangari is plucked, dried and stored for use round the year. Sangri or Prosopis cineraria is a small to medium size tree, found mainly in the Thar Desert of Rajasthan in India. Common names include: Ghaf (United Arab Emirates), khejri, jant/janti, sangri (Rajasthan), jand (Punjabi), kandi (Sind), Vanni (Tamil), sami, sumri (Gujarat).