Customer Name Jan 01, 2025
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Pure Desert Sangri – Rajasthan Special
Dry Vegetables
0
Rajasthani Dry Sangri is a traditional desert vegetable, naturally grown in the arid regions of Rajasthan. Carefully handpicked and sun-dried, Sangri is known for its rich earthy flavor and long shelf life. It is a key ingredient in the famous Ker Sangri sabzi, cherished for its authentic Rajasthani taste. Our Sangri is 100% natural, free from artificial colors, preservatives, or chemicals. The pods are properly cleaned and hygienically dried to retain their original aroma, taste, and nutritional value. Once soaked and cooked, Sangri becomes tender and absorbs spices beautifully, making it perfect for traditional curries and festive dishes. Rich in dietary fiber and plant-based nutrients, Sangri is valued not only for its taste but also for its digestive benefits. It is suitable for daily cooking as well as special occasions. Bring home the authentic flavor of Rajasthan with this premium-quality dry Sangri — a true desert delicacy
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Description
Rajasthani Dry Sangri is a traditional desert vegetable, naturally grown in the arid regions of Rajasthan. Carefully handpicked and sun-dried, Sangri is known for its rich earthy flavor and long shelf life. It is a key ingredient in the famous Ker Sangri sabzi, cherished for its authentic Rajasthani taste. Our Sangri is 100% natural, free from artificial colors, preservatives, or chemicals. The pods are properly cleaned and hygienically dried to retain their original aroma, taste, and nutritional value. Once soaked and cooked, Sangri becomes tender and absorbs spices beautifully, making it perfect for traditional curries and festive dishes. Rich in dietary fiber and plant-based nutrients, Sangri is valued not only for its taste but also for its digestive benefits. It is suitable for daily cooking as well as special occasions. Bring home the authentic flavor of Rajasthan with this premium-quality dry Sangri — a true desert delicacy
Ingredients
100% Natural Dried Sangri (Prosopis Cineraria Pods)
How To Make?
Before cooking, wash the dried Sangri thoroughly and soak it in clean water for 8–10 hours or overnight to remove bitterness. Rinse again and boil until the Sangri becomes soft and tender. Drain excess water. Heat oil in a pan, add traditional Rajasthani spices as per taste, and sauté well. Add the boiled Sangri and cook on low flame so it absorbs the flavors evenly. Sangri is best used in Ker Sangri curry, dry sabzi, or combined with other desert vegetables. Serve hot with roti, bajra roti, or rice for an authentic Rajasthani meal.
