Rajasthani Sangri Ki Sabzi Recipe: Authentic Flavors of Rajasthan
10 hours 45 minutes
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About Rajasthani Sangri Ki Sabzi Recipe: Authentic Flavors of Rajasthan
Discover the rich, earthy flavors of Rajasthani Sangri Ki Sabzi, a traditional vegetarian dish that's both simple to make and bursting with authentic taste. This recipe combines the unique sangri beans with aromatic spices and a touch of tang, creating a culinary experience that truly captures the essence of Rajasthan.Learn how to perfectly prepare this signature Rajasthani vegetable curry, using readily available ingredients. The slightly bitter sangri beans are beautifully balanced by the spices and yogurt, resulting in a deeply satisfying and memorable dish.Serve this delicious sabzi with bajra roti for an unforgettable culinary journey to the heart of India. Perfect for a weeknight meal or a special occasion, Sangri Ki Sabzi is a true Rajasthani treasure waiting to be discovered.
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Recipe Time & More
Prep10 hours
Cook45 minutes
Total10 hours 45 minutes
Ingredients
Sangri Preparation
- 100 gm Sangri also known as ker sangri. soak overnight in turmeric water., dried beans
Spices & Aromatics
- 1 Bay Leaf
- 4 tbsp Mustard Oil
- 5-6 Chilies whole, adjust to your spice preference, dried, red
- 1 tsp Mustard Seeds ground
- 1/2 tsp Asafoetida hing
- 1/2 tsp Cumin Seeds jeera, use jeera water for soaking sangri, if preferred.
Other Ingredients
- 1/2 cup Yogurt
- 5 tsp Mango Powder amchur, soak in 1/4 cup warm water for 30 minutes before adding., dry
- 1 cup Water more may be needed depending on desired consistency.
- 1/2 tsp Chili Powder adjust to your spice preference, red
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1/2 tsp Coriander ground
- 1/2 tsp Sugar optional, to balance flavors
- 1/2 tsp Salt to taste
Instructions
Prepare the Sangri
- Soak the sangri in water with a pinch of turmeric overnight. Pressure cook for 1 whistle. Allow pressure to release naturally. Strain the sangri, reserving the soaking liquid.
Make the Tadka (Tempering)
- Heat mustard oil in a pan or kadai. Add the bay leaf, asafoetida, cumin seeds, and dried red chilies. Sauté until fragrant.
Add Spices and Cook
- Add the ground mustard seeds and sauté for a few seconds. Stir in the red chili powder, turmeric powder, coriander powder, and garam masala. Sauté for another minute until fragrant.
Combine and Simmer
- Add the yogurt and cook until it slightly thickens. Stir in the cooked sangri, soaked amchur powder, sugar, and salt. Add reserved soaking liquid as needed to reach desired consistency.
Finish and Serve
- Simmer for 10-15 minutes, stirring occasionally, until the flavors have melded. Taste and adjust seasoning. Serve hot with bajra roti or parathas.
Recipe Notes
Expert Tips for the Best Sangri Ki Sabzi
- For a richer flavor, soak the sangri in warm water with a teaspoon of cumin seeds.
- Adjust the amount of red chilies to control the spiciness level according to your preference.
- If the sabzi becomes too thick, add a little more water or reserved soaking liquid.
- Don't overcook the sangri, as this can make them mushy. Aim for a tender but firm texture.
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Recipe Nutrition
Calories: 196kcalCarbohydrates: 13gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 4mgSodium: 42mgPotassium: 269mgFiber: 1gSugar: 7gVitamin A: 700IUVitamin C: 89mgCalcium: 56mgIron: 1mg
Sneha Agarwal
Articles: 20
5 Comments
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This looks incredible! I need to try it.
Such a lovely dish! Thanks for sharing.
Looks so good! Can’t wait to try it.
I’m excited to make this at home!
Nice Recipe ..but do we get Sangri everywhere or only in Rajasthan, i have never seen this in Bangalore
