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Sabz E Sangar

       Ingredients How to?

1. Sangar: 100 gm
2.Tejpatta: 1
3.Mustard oil: 4 tbsp.
4.Red chilly (dry and sabut): 5-6
5.Mustard (grounded): 1 tsp.
6.Curd: 1/2 cup
7.Hing: a pinch
8.Amchur (dry and sabut): 5-7 pcs.
9. Jeera: tsp.
10.Water for soaking
11.Water: 1 cup
12.Red chilly powder: tsp.
13.Haldi: tsp.
14.Garam masala and Amchur: 1 tsp. each
15.Dhaniya powder: tsp.
16.Sugar: tsp.

  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. (Soak it for a hour).
  10. Add to the kadahi.
  11. If required add the strained water.
  12. Cook it for 10-15 minutes.
  13. You can enjoy this vegetable for 8-10 days if kept in a refrigerator.
  14. Serve hot with Dal Ke Parathe.


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