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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). Sangri ki phali (pods of the khejari tree) grows in Rajasthan.The sangri offered by us is processed under the vigilance of our food experts by utilizing quality approved ingredients and innovative technology in tune with international standards.This is the protein powerhouse of the desert with 53 per cent protein. Sangri can be used as single vegetable and can be mixed with other dry vegetables of Rajasthan like Ker Kumatia Kachari Dry Gunda etc; Sangri is used in making Ker Sangri Achar Sangri Pickle Kaju Dakh with Sangri and Ker is special dry vegetable cooked in desi ghee. Dried sangri needs to be soaked in cold water for at least 6-8 hours before cooking The Thinner the Sangri is Better the quality is. Always buy the thin sangri. Kair Sangri is a popular vegetarian dish of Rajasthan. It is cooked on low heat. The ingredients that goes into this dish are desert beans and capers. These are topical Rajasthani vegetables that are often incorporated in Jodhpuri dishes. The approximate time taken to prepare this dish is 35 minutes. This vegetarian delicacy can be best enjoyed with Bajara roti. Sangri are rich in minerals such as potassium magnesium calcium zinc and iron. They are a good source of protein and dietary fiber. Sangri pods also contain a moderate amount of saponins which help to boost the immune system and lower cholesterol levels in the blood. It is mainly found in the Thar Desert of Rajasthan in India where it is said to have originated. Because Sangri grows abundantly where other plants cannot even flourishing on sand dunes
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