How to cook sangri ki sabzi?

Ingredients

100 gms Sangar

1 Bay Leaf

4 tbsp Mustard oil

5 - 6 Red chilly (dry and sabut)

1 tsp Mustard (grounded)

1/2 cup Curd

1 pinch Hing

5 tsp Amchur (dry and sabut)

1/2 tsp Jeera Water for soaking

1 cup Water

1/2 tsp Red chilly powder

1/2 tsp Haldi

1 tsp Garam masala

1 tsp Amchur

1/2 tsp Dhaniya powder

1/2 tsp Sugar

Method

1 Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.

2 Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.

3 Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.

4 When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).

5 Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.

6 You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.