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.
METHOD
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 ½ 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.
Serves: 5-6 adults.
