Childhood Memories and the Story of Rajasthan’s Beloved Sangri

In my blog of 9th August, I told you about Kair-Sangri and shared a few interesting facts. Today, I’m taking you deeper—into my own childhood memories connected with this remarkable vegetable.

I was born in Hanumangarh, Rajasthan, in a very special place: a grand old guest house of Maharaja Ganga Singh ji of Bikaner. When the Maharaja visited Hanumangarh, he stayed there. The “Raja ki Kothi” was magnificent—spread over two acres, complete with the Maharaja’s private quarters.

What fascinated me most as a child was the private railway track that ran straight from Bikaner to the “Raja ki Kothi”. The Maharaja’s personal train would arrive directly at this Haveli. Later, when the era of kings faded, the government purchased the property and allotted it to its officers. My father, an engineer in the RCB department, was posted there, and that’s how our family came to live in this royal residence—fondly known in our childhood as Raja ki Kothi.

Raja ki Kothi Surrounded by Khejri Trees

The mansion grounds were on the bank of Ghaggar River. and it had a variety of trees. But the most prized of all was the Khejri tree—the sacred tree of Rajasthan.
Just as the Peepal and Bargad trees hold religious significance in Hinduism, the Khejri is revered in Rajasthan. Its importance lies in its resilience—it remains lush even in the harsh desert, where water is scarce.

The Khejri bears long beans known locally as Sangri, one of Rajasthan’s most famous delicacies. These beans are plucked while green, then sun-dried for year-round use. Once dried, they become the base of a rich, flavorful vegetable dish, often cooked with kachri, gonda (dried wild berries), Kumath, red chilies, and mango powder. The result is a tangy, spicy, and unforgettable dish—now even served in five-star hotels.

From Cattle Feed to a Luxury Dish

As children, we never realized the value of Sangri. In our home, the fresh pods were often fed to our cows! My mother did make Sangri sabzi, but we didn’t eat it in its dried form—it was simply something we didn’t think much about.

Years later, in 1988, my father was transferred from Hanumangarh to Bikaner. There, I learned something shocking: dried Sangri was selling in the market for ₹1,200 per kilo!
Imagine—that same vegetable, which we had casually fed to cattle, was a delicacy worth a small fortune. I couldn’t help but regret that we hadn’t dried and sold it back in Hanumangarh; we could have built a whole business around it!

A Taste Worth Remembering

In Bikaner, we enjoyed Sangri in its dried form—rich, earthy, and bursting with flavor. Every bite reminded me that the simplest ingredients can carry the richest stories.

Sangri is more than just a vegetable—it’s a part of Rajasthan’s culture, resilience, and culinary heritage. If you’ve never tried it, you absolutely should. It’s a taste of the desert, and it’s unforgettable.

Ker Sangri isn’t just food—it’s Rajasthan on a plate. This rustic, tangy, and spicy vegetable dish combines dried Sangri beans with ker berries, kachri, red chilies, mango powder, and more. Once a humble village recipe, it’s now served in five-star hotels.

In this post, I’ll walk you through what makes this dish so irresistible and why every visitor to Rajasthan should try it.

In my next blog, I’ll share more stories and secrets about Ker Sangri, the dish that Rajasthan treasures. Until then—goodbye and happy eating!