India, March 2 -- Necessity is the mother of all innovation and sometimes, also some delicious dishes. In Rajasthan, where water was once scarce and green leafy vegetables were harder to find, genious minds came up with smart solutions to satify their palletes.

Today, we bring you Rajasthani speciality, Sangri Ki Sabzi. This recipe is shared by Chef Gopal Chandra Sahoo, Sous Chef at Marriot Udaipur.

Sangri beans are the dried pods of the Prosopis cineraria tree, commonly known as the khejri tree. They are native to the arid regions of Rajasthan and are a staple ingredient in traditional Rajasthani cuisine. The hardy khejri tree thrives in extreme heat and sandy soil, making sangri an important food source in dry climates.

The beans are...