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 ==
# 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 (ground), 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.
__NOTOC__
Category:Rajasthani Vegetarian
Category:Amchoor Recipes
Category:Asafetida Recipes
Category:Bean Recipes
Category:Garam masala Recipes
Category:Yogurt Recipes
Category:Mustard oil Recipes
Category:Dry mustard Recipes
Category:Dried chile pepper Recipes