Rajasthani dry gawarphali sabji

Name: Rajasthani dry gawarphali sabji
Cuisine: American
Ingredients: 4 tbsp mustard oil; 100 gms dry gawar fali; 1 Tejpatta/bay leaf; 5-6 sabut dry red chillies; 1/2 cup curd; 1 pinch hing; 1 tsp dry Amchur powder; as required Water for soaking the sangri; 1/2 tsp. jeera; for masala paste:; 1 cup water; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp garam masala; 1 tsp Amchur powder; 1/2 tsp dhaniya powder

Sunita Maheshwari @cook_12074260

#goldenapron
#post21
#week21

Sunita Maheshwari @cook_12074260

#goldenapron
#post21
#week21

Saved

Ingredients

4 tbspmustard oil
100 gmsdry gawar fali
1Tejpatta/bay leaf
5-6sabut dry red chillies
1/2 cupcurd
1 pinchhing
1 tspdry Amchur powder
as required Water for soaking the sangri
1/2 tsp.jeera
for masala paste:
1 cupwater
1/2 tspred chilli powder
1/2 tspturmeric powder
1 tspgaram masala
1 tspAmchur powder
1/2 tspdhaniya powder

Saved

Steps

1

Soak the dry gawaar fali in water for whole night.Add pinch of turmeric in it
2

Put the Gawaar fali in a pressure cooker and wait for 1 or 2 whistles.
3

Strain the fali through a sieve and keep the water aside.
4

Heat mustard oil in a kadhai and add mustard tadka, hing, jeera, and sabut red chilli in it
5

Add the masala paste, curd, sangari and soaked amchur powder.You can add the strained fali water if you want.Cook for about 10-15 minutes.
6

It 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.