Sabz-E-Sangar

Description

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

Ingredients

 * 100 g sangar
 * 1 tejpatta
 * 4 tbsp mustard oil
 * 5 – 6 red chiles (dry and sabut)
 * 1 tsp mustard (ground)
 * ½ cup curd
 * a pinch hing
 * 5 – 7 pieces amchur (dry and sabut)
 * ½ tsp jeera
 * water for soaking

Masala paste

 * 1 cup water
 * ½ tsp red chile powder
 * ½ tsp haldi
 * 1 tsp each garam masala and amchur
 * ½ tsp dhaniya powder
 * ½ tsp sugar

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 (ground), 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.