sabz sangar

Sabz Sangar is a very delicious recipe from the Rajasthani cuisine. Learn how to make/prepare Sabz Sangar by following this easy recipe

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Sangar – 100 Grams
Bay Leaf – 1
Mustard oil – 4 Table Spoons
Red chilly – 5 – 6
Mustard powder – 1 Tea Spoon
Curd – 1/2 cup
Hing – 1 pinch
Amchur – 5 Tea Spoons
Jeera – 1/2 Tea Spoon
Water – 1 cup
Red chilly powder – 1/2 Tea Spoon
Turmeric powder – 1/2 Tea Spoon
Garam masala – 1 Tea Spoon
Amchur – 1 Tea Spoon
Dhaniya powder – 1/2 Tea Spoon
Sugar – 1/2 Tea Spoon

1. Take a bowl and soak the sangar in turmeric water for whole night.
2. Put it in a pressure cooker and cook until 1 whistle.
3. Turn off the gas.
4. Strain the sangar through a strainer. Keep the

strained water aside.
5. Heat mustard oil in a Kadai. Now give thadka by adding mustard (grounded), hing, Jeera and sabut red chili.
6. When the thadka is ready add the masala paste. Add curd, sangar and soaked amchur. (Soak it for a 1/2 hour).
7. Add to the Kadai. If required add the strained water. Cook it for 10-15 minutes.
8. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ki paratha.

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