Sangri ki Launji
Dried sangri beans from the khejri tree simmered into a sweet, sour and mildly spiced preserve-like curry using jaggery and tamarind, a comforting counterpart to the drier ker sangri.
- Prep
- 480 min
- Cook
- 30 min
- Total
- 510 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 28 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 190 kcal
Instructions
- 1
Soak the dried sangri (desert beans) overnight in plenty of water. Change the water once.
- 2
Drain the beans and boil them in fresh water for 15-20 minutes until tender. Drain thoroughly.
- 3
Heat mustard oil in a pan. Add fennel seeds, nigella seeds and dried red chillies, letting them crackle.
- 4
Add the boiled sangri and stir-fry for 3-4 minutes.
- 5
Add turmeric and chilli powder. Mix everything well.
- 6
Add jaggery, tamarind pulp and a little water. Stir well until the jaggery melts.
- 7
Simmer gently on low heat for 12-15 minutes. Cook until the sauce turns thick, sticky and glossy, coating the beans.
- 8
Taste and adjust the salt and sweet-sour balance. Serve warm or at room temperature.
Chef's tips
Balance the jaggery and tamarind carefully so neither sweetness nor sourness overpowers the earthy sangri. This dish tastes even better the next day once the flavours settle.
Ingredient substitutions
- tamarind pulp → amchur dissolved in water
Storage
Refrigerate up to a week; flavour improves over the first day or two.
Reheating
Reheat gently on low flame or serve at room temperature.
Common mistakes to avoid
- •Skipping the soaking and boiling steps, which leaves the beans tough.
- •Cooking the jaggery-tamarind sauce too fast on high heat, causing uneven sweetness.
Serving suggestions
Cooked Sangri ki Launji?
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