Sangri are the bean-like pods of the khejri tree, which is a member of the pea family. All parts of the khejri tree, from the bark to flowers and leaves, are edible. Sangri pods, also known as “desert beans”, are used as a vegetable, and are particularly prized for their unique taste and nutritional benefits. Ker- Sangari is one of the most mouthwatering delicacies of Rajasthan. Capparis decidua is commonly known as karir, kair, kirir, karril, etc. The berries can be eaten and mixed with sangri form a vegetable dish called “Kair sangri” in Rajasthan Sangari has earthy aroma when cooked and goes well with Ker. Dried sangri needs to be soaked in cold water for at least 6-8 hours before cooking.
All spices are hygienically packed and undergo stringent and rigorous laboratory tests to meet FSSAI food safety norms.
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