Sabz-e-saangar

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 100 g sangar
• 1 tejpatta
• 4 tablespoons mustard oil
• 5 -6 red chilies (dry and sabut)
• 1 teaspoon mustard (ground)
• 1/2 cup curds
• 1 pinch hing
• 5 -7 amchur (dry and sabut)
• 1/2 teaspoon jeera powder
• water (for soaking)
• 1 cup water
• 1/2 teaspoon red chili pepper
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon amchur
• 1/2 teaspoon dhaniya powder
• 1/2 teaspoon sugar

Recipe

• 1 soak the sangar in haldi water for whole night.
• 2 put it in a pressure cooker and wait for 1 whistle.
• 3 turn off the gas.
• 4 strain the sangar through a strainer.
• 5 keep the strained water aside.
• 6 heat mustard oil in a kadahi.
• 7 now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
• 8 when the tadka is ready add the masala paste.
• 9 add curd, sangar and soaked amchur.
• 10 (soak it for a ½ hour).
• 11 add to the kadahi.
• 12 if required add the strained water.
• 13 cook it for 10-15 minutes.
• 14 you can enjoy this vegetable for 8-10 days if kept in a refrigerator.
• 15 serve hot with dal ke parathe.