Rajasthani Sangri/Sangar ki Sabzi with pictures


My mom cooks delicious Rajasthani food.I have noted down bhindi recipe, aloo gobi masala, baingan recipe, gajar ki sabji, daal baati and many other Rajasthani food recipes.I will be making them for my hubby who is too fond of my mother cooked food.

Yesterday my mom cooked traditional Rajasthani recipe which is Sangri/sangar ki sabji.I had it twice.I have not seen sangar at many of the places so can’t say where it is available but yes if you are from Rajasthan then you must be knowing  about it.

Here goes the recipe:-

 Serves-5 adults


4tbsp mustard oil (yes it need lot of oil I mean 4tbsp is lot of oil for me atleast)

100 gm if Sangar
1 Tejpatta

5-6 sabut dry red chilli

1tsp grounded mustard
1/2 cup curd
a pinch of hing
Dry Amcur and sabut (5-6 pcs)
Water for soaking the sangri
1/2 tsp. jeera

For the masala paste
1 cup water

1/2 tsp red chilli powder

1/2 tsp turmeric powder(Haldi)http://www.blogger.com/post-create.g?blogID=238827586712010913
1tsp garam masala
1tsp Amchur
1/2 tsp dhaniya powder
1/2 tsp sugar
Method and Preparation:-

Step1-Soak the sangar in water for whole night.Add pinch of tumeric in it.

Step2-Put the sangar in a pressure cooker and wait for 1 or 2 whistle.

Step3-Strain the sangar through a sieve and keep the water aside.

Step4-Heat mustard oil in a kadhaai and add mustard tadka, hing, jeera, and sabut red chilli in it.

Step5-Add the masala paste , curd, sangar and soaked amchur(You can soak the amchur for half an hour).You can add the starined sangar water if you want.Cook for about 10-15 minutes.

Sangar sabji is ready to be served.You can have this with dal parantha..Tastes yumm and if you keep the sabji in the fridge then it can last for 6-7 days easily.I add lots of sugar in the sangar after it is cooked and roll it with parantha.Sweet and spicy sangar tastes yumm..

You can checkout the video

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