The Thar Desert of western India is well known for its ancient communities spread over 12 districts of Rajasthan. These people have evolved to brace the harsh desert eco-system and live in harmony with the hostile environment while preserving their vibrant culture & traditions. Food security is one of their major challenge, which the people of this region have tried to overcome using their traditional knowledge and skill sets.
The Thar Desert of western India has provided several ‘miracle’ plants of immense food and medicinal value. Khejri (Prosopis cineraria), is a strong native tree that is exploited by the natives for food and fodder. The young pods, called Sangri is a popular food ingredient used in several preparations both in fresh and dry form. These pods are also preserved using indigenous methods and augment meager meals at times of drought.
Foodialogues features today an OASIS FOOD…. the Rajasthani Kadhi with Sangri, a nutritious vegetable. It is protein-rich and loaded with vitamins and iron.
Sangri Ke kadhi Recipe
(RAJASTHANI CURD CURRY USING SPECIAL BEAN PODS.)
Ingredients for Sangri Ke Kadhi:
- Dry Sangri 100gms/ ½ C
- Red Chilly Broken 5
- Buttermilk 4 C (moderately thick)
- Buttermilk thin ½ C
- Turmeric Powder 1 Tsp
- Chilly Powder 1 Tsp
- Asafoetida 1 Tsp
- Cumin Seeds 1 Tsp
- Mustard Seeds 1 Tsp
- Dhania /Coriander Seeds 1 Tsp
- Onion Chopped Fine 2 Tbsp
- Garlic Chopped Fine 1 Tsp
- Besan/Bengal Gram Flour ½ C
- Ghee/Oil 3 Tbsp
- Salt As Required
Preparation Method for Sangri Ke Kadhi:
- Wash the sangri and soak it in thin buttermilk for 4 hours/overnight. Boil it with some more water tills oft and drain. Set aside.
- Whisk spice powders, salt, and gram flour in the thick buttermilk.
- Cook the mixture on low flame along with chopped onions with constant stirring till thick and bubbles erupt on the surface.
- Switch off the flame and add the cooked Sangri and mix well.
- Heat a heavy-bottomed pan, heat ghee, splutter mustard and cumin. Add asafoetida to the hot ghee along with broken red chilly garlic and dhania seeds.
- Pour over the kadi and serve hot garnished with coriander leaves.
Nutritious & Protein Rich “Sangri Ke Kadhi” is ready 🙂
