Sabze - E- Saangar
Serves: 5-6
Ingredients:
- Sangar -100 gm
- Tej patta ( bay leaf) - 1
- Mustard oil - 4 tbsp
- Dried Red chilly - 5-6
nos
- Mustard (grounded) -1 tsp
- Curd- 1/2 cup
- Hing (Asafoetida)- a pinch
- Dried Amchur (mango Powder)- 5-7 pcs.
- Jeera ( cumin) - 1/2
tsp
- Water for soaking
For making masala paste
- Water - 1 cup
- Red chilly powder -1/2 tsp
- Haldi (turmeric) -1/2 tsp
- Garam masala - 1 tsp
- Amchur -1 tsp
- Dhaniya powder - 1/2
tsp
- Sugar -1/2 tsp
Method of Preparation:
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. Season with mustard (grounded), hing, jeera and red chilly. Add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a
1/2 hour). 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.
