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Rajasthani Sangri Ki Sabzi - Plattershare - Recipes, food stories and food enthusiasts

Home » Recipe » Dinner

Rajasthani Sangri Ki Sabzi

Sneha AgarwalSneha Agarwal
10 September, 2014
3.30 from 3 votes
Served As Dinner
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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.......
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Prep Time 10 hrs
Cook Time 45 mins
Total Time 10 hrs 45 mins
Cuisine Indian
Recipe Category Vegetarian
Servings 4

Ingredients
  

  • 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
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Instructions
 

  • 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.
Recipe Tags indian rajasthani

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Recipe By
Sneha Agarwal

Sneha Agarwal

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0 Responses

  1. Kirti Yadav says:
    September 13, 2014 at 12:00 am

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

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