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November 24, 2008

Sabz - E- Saangar

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Region : Rajasthan
 Recipe by :
Last Updated: 24-11-2008
Serves
5-6
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4009
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Recipe
 

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
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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.

 
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