100 gms Sangar
1 Bay Leaf
4 tablespoons of Mustard oil
five to six Red chilly (dry and sabut)
1 teaspoon Mustard (grounded)
1/2 cup Curd
1 pinch Hing
5 teaspoon Amchur (dry and sabut)
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 teaspoon Amchur
1/2 teaspoon Dhaniya powder
1/2 teaspoon Sugar
Steps to make Sangri Ki Sabzi:
- Soak the sangar in haldi water for whole night. Place it inside a pressure oven and watch for 1 whistle.
- Switch off the gas. Strain the sangar via a strainer. Keep your strained water aside.
- Heat mustard oil inside a kadahi. Now give tadka with the addition of mustard (grounded), hing, jeera and sabut red chilly.
- Once the tadka is prepared add some masala paste. Add curd, sangar and drenched amchur. ( soak it for any 1/2 hour).
- Increase the kadahi. If needed add some strained water. Prepare it for 10-fifteen minutes.
- You may enjoy this vegetable for 8-ten days if stored inside a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.