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Rajasthani Sangri Ki Sabzi
Sneha Agarwal
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
hours
hrs
Cook Time
45
minutes
mins
Total Time
10
hours
hrs
45
minutes
mins
Served As
Dinner
Recipe Cuisine Type
Indian
Servings
4
Ingredients
1x
2x
3x
100
gms Sangar
1
Bay Leaf
4
tbsp
Mustard oil
5 - 6
Red chilly
dry and sabut
1
teaspoon
Mustard
grounded
1/2
cup
Curd
1
pinch
Hing
5
teaspoon
Amchur
1/2
teaspoon
Jeera Water for soaking
1
cup
Water
1/2
teaspoon
Red chilly powder
1/2
teaspoon
Haldi
1
teaspoon
Garam masala
1/2
teaspoon
Dhaniya powder
1/2
teaspoon
Sugar
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.
Keyword
indian recipe, rajasthani
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