Friday, September 24, 2021

Sangri Ki Sabzi

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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.
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