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SABZ-E-SAANGAR
INGREDIENTS
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Sangar |
100 gm |
Tejpatta |
1 |
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Mustard oil |
4 tbsp. |
Red chilly (dry and sabut) |
5-6 |
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Mustard (grounded) |
1 tsp. |
Curd |
1/2 cup |
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Hing |
a pinch |
Amchur (dry and sabut) |
5-7 pcs. |
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Jeera |
tsp. |
Water for soaking |
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INGREDIENTS FOR MAKING MASALA PASTE
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Water |
1 cup |
Red chilly powder |
tsp. |
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Haldi |
tsp. |
Garam masala and Amchur |
1 tsp. each |
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Dhaniya powder |
tsp. |
Sugar |
tsp. |
METHOD
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 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 hot with Dal Ke Parathe.
Serves: 5-6 adults.
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