Sangri Kar ki sabzi

Name: Sangri Kar ki sabzi
Cuisine: Indian
Ingredients: 1 cup sangri; 2 tbs kar; 4 whole red chilli; 2 green chilli; 1/2 tbsp ginger paste; 3 tbsp red chilli powder; 5 tbsp dhaniya powder; 2 tbsp raw grated mango; 2 tbsp kishmish; 1/2 tbsp jeera; 1/4 tbsp kalonji; 2 tej patta; 3 tbsp mustard oil (optional); Pinch heeng; as needed oil; to taste Salt

Priti Malpani @cook_13363956

A very special sabzi of rajasthan.a very spicy and unique in taste.type of achhar which goes well with hot hot puris, parathe.this sabzi is very opt fr taking during travelling ..It does not spoils in taste

Priti Malpani @cook_13363956

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Ingredients

1 cupsangri
2 tbskar
4whole red chilli
2green chilli
1/2 tbspginger paste
3 tbspred chilli powder
5 tbspdhaniya powder
2 tbspraw grated mango
2 tbspkishmish
1/2 tbspjeera
1/4 tbspkalonji
2tej patta
3 tbspmustard oil (optional)
Pinchheeng
as needed oil
to tasteSalt

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Steps

1

Wash 4 to 5 times saangri and soak it for 5 to 6 hrs adding whole red chilli in it.
2

Now boil samagri giving 2 whistle.dont over cook or it will become mashy.now drain the excess water in bowl with help of a strainer and keep it aside. Will be used later once cooled take out it's hard end from both sides
3

Now add all the dry masale,raw grated mango and kishmish also in saangri. Mix nicely.kushmish gives a very nice taste with the spicy tangy and sweet flavour
4

Heat mustard oil nicely so that rawness of mustard oil goes of.Add zeera, kalonji,tej patta,heeng..Add saangri and mix all the masale with oil and keep stirring.
5

Now add the strained water from boiled saangri and stir.letit boil for 5 to min on low flame.
6

Once the oil is released and gravy gets dense.off the flame. ur spicy and delicious Sanger kar sabji is ready to serve