Sabz-E-Sangar

Description

 * Ethnicity - Rajasthani, West Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * Sangar : 100 gm
 * Tejpatta : 1
 * Mustard oil : 4 tbsp.
 * Red chilly (dry and sabut): 5-6
 * Mustard (grounded): 1 tsp.
 * Curd : 1/2 cup
 * Hing : a pinch
 * Amchur (dry and sabut): 5-7 pcs.
 * Jeera : ½ tsp.
 * Water for soaking

INGREDIENTS FOR MAKING MASALA PASTE
 * Water : 1 cup
 * Red chilly powder : ½ tsp.
 * Haldi : ½ tsp.
 * Garam masala and Amchur: 1 tsp. each
 * Dhaniya powder : ½ tsp.
 * Sugar : ½ tsp.

Directions

 * 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. Strain the sangar through a strainer.
 * 4) Keep the strained water aside. Heat mustard oil in a kadahi.
 * 5) Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
 * 6) When the tadka is ready add the masala paste.
 * 7) Add curd, sangar and soaked amchur. ( soak it for a ½ hour). Add to the kadahi.
 * 8) If required add the strained water. Cook it for 10-15 minutes.
 * 9) You can enjoy this vegetable for 8-10 days if kept in a refrigerator.
 * 10) Serve hot with Dal Ke Parathe.