Home Recipes Articles Contact Us

Rajasthani Sangri Ki Sabzi

3.30 from 3 votes

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.......
Prep Time 10 hours
Cook Time 45 minutes
Total Time 10 hours 45 minutes
Served AsDinner
Servings 4


  • 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


  • 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.

Please appreciate the author by voting!

3.30 from 3 votes

Sneha Agarwal
Sneha Agarwal

Featured Recipes

Featured Articles

No comments yet

Leave a Reply