Sangari

Sangari, often spelled Sangri, refers to the dried pods of the Khejri tree (Prosopis cineraria), a highly resilient tree found predominantly in the arid desert regions of Rajasthan, India. These slender, bean-like pods are traditionally harvested and sun-dried, a vital preservation method that enables their use throughout the year, especially in areas where fresh produce is scarce. The drying process concentrates their unique, earthy, and subtly nutty flavor, which can carry hints of spice. Nutritionally, Sangari is a powerhouse, providing significant amounts of plant-based protein, dietary fiber, and essential minerals, making it a valuable food source in its native region. Before cooking, these dried pods require thorough washing and an extensive soaking period to rehydrate and become tender. Sangari is famously the star ingredient in "Ker Sangri ki Sabzi," a signature Rajasthani dry curry, symbolizing the resourceful culinary traditions of the desert communities. It represents an exceptional example of how regional flora can be transformed into nutritious and culturally significant dry vegetables.