Dried Beans Sangri

Sangri pods, also known as “desert beans”, are used as a vegetable, and are particularly prized for their unique taste and nutritional benefits. Sangri pods offer an earthy, nutty flavor that has spice-like notes of cinnamon and mocha. Sangri is a Rajasthani delicacy that is made using dried Ker Berries and Sangri Beans. Very simple to make and delicious to eat, Dried sangri needs to be soaked in cold water for at least 6-8 hours before cooking. it is made in almost all the Rajasthani households, especially in the Marwad region of the state.

Decades ago, when sand dunes dominated the landscape, trees that survived the wild climate like Khejri (for Sangri), Capparis deciduas (for Ker) and wildly grown vegetables and fruits were the only source of vegetables.

Preparation Method

Recipe Ingredients

1. 200 gms Sangri (desert beans) soaked in water 60 minutes, washed and drained
2. 50 gms Ker (dried capers) soaked in water 60 minutes, washed and drained
3. 100 gms Kumatia -soaked in water 60 minutes, washed and drained

For the Main Preparation

2 tsp oil
5 – 6 whole red chilies (optional)
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
1 tsp mango powder
5-6 dried pieces of mango (optional)
4 tsp yogurt
1 tsp salt
fried whole red chilies and coriander leaves to taste

Recipe Procedure

1. Boil sangri, ker and kumatia for 25-30 min in water, drain and keep aside.
2. Heat oil in pan and add cumin seeds, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces, curd and salt (as per your taste).
3. Saute the masala well.
4. Then add sangari, ker and kumatia.
5. Mix it well. Ker- sangri is ready to eat.
6. Garnish with fried whole red chillies and coriander leaves.
7. Serve hot with chapati (roti).

To view video of Sangri Vegetable click the link below :-

https://nishamadhulika.com/862-kair-sangri-sabzirecipe.html
https://www.vahrehvah.com/panchkuta-subzi-recipe