Sabz-E-Sangar

Description

• Ethnicity - Rajasthani, West Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 100 g sangar
• 1 tejpatta
• 4 tbsp mustard oil
• 5 – 6 red chiles (dry and sabut)
• 1 tsp mustard (ground)
• ½ cup curd
• a pinch hing
• 5 – 7 pieces amchur (dry and sabut)
• ½ tsp jeera
• water for soaking

Masala paste

• 1 cup water
• ½ tsp red chile powder
• ½ tsp haldi
• 1 tsp each garam masala and amchur
• ½ tsp dhaniya powder
• ½ tsp sugar

Directions

1. Soak the sangar in haldi water for whole night.
2. Put it in a pressure cooker and wait for 1 whistle.
3. Turn off the gas. Strain the sangar through a strainer.
4. Keep the strained water aside. Heat mustard oil in a kadahi.
5. Now give tadka by adding mustard (ground), hing, jeera and sabut red chilly.
6. When the tadka is ready add the masala paste.
7. Add curd, sangar and soaked amchur (soak it for a ½ hour). Add to the kadahi.
8. If required add the strained water. Cook it for 10 – 15 minutes.
9. You can enjoy this vegetable for 8 – 10 days if kept in a refrigerator.
10. Serve hot with dal Ke Parathe.