Rajasthani Sangri Ki Sabzi
10 September, 2014
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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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.
0 Responses
Nice Recipe ..but do we get Sangri everywhere or only in Rajasthan, i have never seen this in Bangalore