| By : Aishwarya ( Posted on :26 Feb, 2007 ) | Total Views : 269 | Previous | Next |
Serves: 5-6
Ingredients
100 gm Sangar
1 Tej patta ( bay leaf)
4 tbsp Mustard oil
5-6 Dried Red chilly
1 tsp Mustard (grounded)
1/2 cup Curd
a pinch Hing (Asafoetida)
5-7 Dried Amchur (mango Powder)
1/2 tsp Jeera ( cumin)
Water for soaking
For making masala paste
1 cup Water
1/2 tsp Red chilly powder
1/2 tsp Haldi (turmeric)
1 tsp Garam masala
1 tsp Amchur
1/2 tsp Dhaniya powder
1/2 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. Season with mustard (grounded), hing, jeera and red chilly. Add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour). 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.
