Sangri

Prosopis cineraria

vegetable · legume

Thin dried pods of a desert tree, soaked then cooked with ker, yogurt and spices.

Origin

Rajasthan (India)

Season (United States)

all year round

Preparation

The dried pods are soaked overnight, then boiled for a quarter of an hour and drained before being sautéed with the spices; they are eaten whole.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

The khejri is sacred to the Bishnoi, who let themselves be killed in 1730 to stop it being felled.