Sangri Ki Sabzi

SANGRI KI SABZI RECIPE

Ingredients:

1. 100 gms Sangar
2. 1 Bay Leaf
3. 4 tbsp Mustard oil
4. 5 – 6 Red chilly (dry and sabut)
5. 1 tsp Mustard (grounded)
6. 1/2 cup Curd
7. 1 pinch Hing
8. 5 tsp Amchur (dry and sabut)
9. 1/2 tsp Jeera Water for soaking
10. 1 cup Water
11. 1/2 tsp Red chilly powder
12. 1/2 tsp Haldi
13. 1 tsp Garam masala
14. 1 tsp Amchur
15. 1/2 tsp Dhaniya powder
16. 1/2 tsp Sugar

Preparation:

• Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for
  1 whistle.
• Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
• Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
• When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur ( soak it for a 1/2 hour).
• Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
• You can enjoy this vegetable for 8-10 days if kept in a refrigerator.
• Serve sangri ki sabzi hot with dal ke parathe.