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Rajasthani Sangri Ki Sabzi

Rajasthani Sangri Ki Sabzi
Rajasthani Sangri Ki Sabzi
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Dinner
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About this Recipe

We have a signature sabzi recipe from Rajasthan – Ker Sangri. With the right ingredients, it is delightfully easy to makes and tastes even better with bajre ki roti.......

Ingredients & Quantity
  • 100 gms Sangar
  • 1 Bay Leaf
  • 4 tbsp Mustard oil
  • 5 - 6 Red chilly (dry and sabut)
  • 1 tsp Mustard (grounded)
  • 1/2 cup Curd
  • 1 pinch Hing
  • 5 tsp Amchur
  • 1/2 tsp Jeera Water for soaking
  • 1 cup Water
  • 1/2 tsp Red chilly powder
  • 1/2 tsp Haldi
  • 1 tsp Garam masala
  • 1/2 tsp Dhaniya powder
  • 1/2 tsp Sugar
How to cook?
  1. Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.
  2. Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
  3. Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
  4. When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
  5. Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
  6. 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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Ask a question, give feedback or compliment Sneha Agarwal

Nice Recipe ..but do we get Sangri everywhere or only in Rajasthan, i have never seen this in Bangalore

  • Shilpa Jain Sangri is specifically found in Rajasthani and since it is a dried herb kind of a thing so we can store it. Most of the marwari families have a stock which we use throughout the year.
    about a minute ago

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Naah! Not that fond of food