Ingredients


  • Sangar -100 gm
  • Tejpatta ( bay leaf) - 1
  • Mustard oil - 4 tbsp
  • Dried Red chilly - 5-6 nos
  • Mustard (grounded) -1 tsp
  • Curd- 1/2 cup
  • Hing (Asafoetida)- a pinch
  • Dried Amchur (mango Powder)- 5-7 tsp
  • Jeera ( cumin) - 1/2 tsp
  • Water for soaking


For making masala paste



  • Water - 1 cup
  • Red chilly powder -1/2 tsp
  • Haldi (turmeric) -1/2 tsp
  • Garam masala - 1 tsp
  • Amchur -1 tsp
  • Dhaniya powder - 1/2 tsp
  • Sugar -1/2 tsp.

Preparation


  • 1. Soak the sangar in haldi water for whole night.
  • 2. Put it in a pressure cooker and wait for 1 whistle.
  • 3. Turn off the gas. Strain the sangar through a strainer.
  • 4. Keep the strained water aside.
  • 5. Heat mustard oil in a kadahi or wok.
  • 6. Now give tadka(tempering) by adding mustard (grounded), hing, jeera and sabut red chilly.
  • 7. When the tadka is ready add the masala paste.
  • 8. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
  • 9. Add to the kadahi.
  • 10. If required add the strained water. Cook it for 10-15 minutes.
  • 11. Enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangrikisabzi hot with dal keparathe.
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