Sangri Ki Sabzi Recipe

100 gms Sangar 
1 Bay Leaf 
4 tbsp Mustard oil 
5 – 6 Red chilly (dry and sabut) 
1 tsp Mustard (grounded) 
1/2 cup Curd 
1 pinch Hing
5 tsp Amchur (dry and sabut)
1/2 tsp Jeera Water for soaking 
1 cup Water 
1/2 tsp Red chilly powder 
1/2 tsp Haldi 
1 tsp Garam masala 
1 tsp Amchur 
1/2 tsp Dhaniya powder 
1/2 tsp Sugar 

How to make Sangri Ki Sabzi:

  • 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 1/2 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 sangri ki sabzi hot with dal ke parathe.