Rajasthani Sangri Ki Sabzi

Rajasthani Sangri Ki Sabzi - Plattershare - Recipes, food stories and food lovers
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.......
3.30 from 3 votes
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Prep Time10 hours
Cook Time45 minutes
Total Time10 hours 45 minutes
Served As: Dinner
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 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


  • 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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3.30 from 3 votes

Sneha Agarwal
Sneha Agarwal

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