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Every summer, when the heat is at its peak, the deserts of Rajasthan quietly prepare something special.
From the resilient Khejri tree, found across the Thar, grow slender pods called Sangri—also known as Desert Beans.
Harvested during the harshest months, from April to June, these green, tender pods are sun-dried and stored, becoming a soulful delicacy when fresh vegetables are scarce. It’s the go-to ingredient for families when fresh produce is hard to find.
From the vibrant Ker-Sangri dish served during festivals to everyday meals in drought-hit villages, this desert bean is more than just food — it’s resilience on a plate.
So the next time you taste Ker-Sangri, remember: you’re not just eating a dish, you’re honoring sustainability and centuries of tradition.
Video Credits: @thar_desert_photography on IG
#Sangri #KerSangri #RajasthanCuisine #IndianSuperfoods #KhejriTree
[Rajasthan, Sangri, Rajasthani cuisine]
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