NORTH INDIAN DISHES:SANGRI KI SABZI RECIPE

SANGRI KI SABZI RECIPE

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 (dry and sabut) 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 tsp Amchur  1/2 tsp Dhaniya powder  1/2 tsp Sugar  

Preparation:

1. Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle. 
2. Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside. 
3. Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly. 
4. When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
5. Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes. 
6. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.