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


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 hot with Dal Ke Parathe.

Source: www.food.com