Ingredients:
Sangar -100 gm
Tej patta ( bay leaf) - 1
Mustard oil - 4 tbsp
Dried Red chilly - 5-6 nos
Mustard (grounded) -1 tsp
Curd- 1/2 cup
Hing (Asafoetida)- a pinch
Dried Amchur (mango Powder)- 5-7 tsp
Jeera ( cumin) - 1/2 tsp
Water for soaking

For making masala paste
Water - 1 cup
Red chilly powder -1/2 tsp
Haldi (turmeric) -1/2 tsp
Garam masala - 1 tsp
Amchur -1 tsp
Dhaniya powder - 1/2 tsp
Sugar -1/2 tsp .

Method:

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.
5. Heat mustard oil in a kadahi or wok.
6. Now give tadka(tempering) by adding mustard (grounded), hing, jeera and sabut red chilly.
7. When the tadka is ready add the masala paste.
8. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
9. Add to the kadahi.
10. If required add the strained water. Cook it for 10-15 minutes.
11. Enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.

Making Time: 25 minutes (excluding the soaking time).

Serves: 4 persons.

Shelflife: 8-10 days.

Note: Beat the curd before using it for cooking. You can either use amchur powder or dried mango pieces for this cuisine.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.