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Sangri ki Phali (pods of the Khejari tree) grows in desert area of Rajasthan. This is the protein powerhouse of the desert. Agri Club refers to beans from the tree called Khejadi. Sangari plucked, dried and stored for use round of the year. it can be eaten for several days after it has been cooked, without refrigeration. it has earthy aroma when cooked. it is rich source of protein, carbohydrate, fiber, vitamin c, and calcium. Sangari pairs well with spicy, pungent, flavors like onion, mustard seeds, cumin seeds and red chilly. it is also used in curries, pickles. a simple preparation of Sangari is to fry the pods in oil and serve them with salt and red chilies.