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Ker Sangari Ki Sabzi
Ingredients:
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
Preparation:
1) Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.
2) Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
3) Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
4)When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. (soak it for a 1/2 hour).
5) Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
6)You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.
Preparation Time- 30 min.
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