Sangri is originated in desert area of Rajasthan. It's like beans (pods) which come from khejari a small tree. It is brown to dark chocolate color after sun dried. It is a rich source of protein, carbohydrate, fiber, vitamin c, and calcium. Sangri is known as a desser fruit. It is main ingredient of rajasthani dish of panchkuta. As per research panchkuta vegetables have higher nutritions than many other fresh commercial fruits and vegetable which available in market. It's called a bio organic vegetable because It is growing without any human interference. We can preserve its dry format for indefinite time. And the pachkuta vegetable also last for more then 3-4 days. As it's prepared without using water. It is the first choice of Indian families who love to carry home food for traveling. Now a day's all the 5 star restaurants chefs have it in their menu card and experimenting new dishes with it. Any Marwari wedding ceremony and celebrations cannot miss to have it in their menu too.