Aplenty Kair Sangri | Prosopis Cineraria Beans | Dried Marwadi Sangari | Rajasthani Saag/ Sabzi

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.

• Ker- Sangari is one of the most mouth watering delicacies of Rajasthan
• Dried sangri needs to be soaked in cold water for at least 6-8 hours before cooking
• 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 Jaisalmer dishes. The approximate time taken to prepare this dish is 35 minutes. This vegetarian delicacy can be best enjoyed with Bajara roti.
• The Ker Sangri Recipe is a traditional Rajasthani dish that is made from with a combination of dried beans and berries