Rajasthani Sangri Ki Sabzi
About Rajasthani Sangri Ki Sabzi
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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Recipe Time & More
Ingredients
- 100 gm Gms Sangar sangar
- 1 Bay Leaf
- 4 tbsp Mustard Oil
- 5 - 6 Red Chillies dry and sabut
- 1 tsp Mustard grounded
- 1/2 cup Curd
- 1 pinch asafoetida
- 5 tsp Dry Mango Powder
- 1/2 tsp Soaking or jeera, or water jeera water for
- 1 cup Water
- 1/2 tsp red chili powder
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1/2 tsp Coriander 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.
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Sneha Agarwal
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
