Sabz-E-Saangar

Directions

1. 1
   Soak the sangar in haldi water for whole night.
2. 2
   Put it in a pressure cooker and wait for 1 whistle.
3. 3
   Turn off the gas.
4. 4
   Strain the sangar through a strainer.
5. 5
   Keep the strained water aside.
6. 6
   Heat mustard oil in a kadahi.
7. 7
   Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
8. 8
   When the tadka is ready add the masala paste.
9. 9
   Add curd, sangar and soaked amchur.
10. 10
    (soak it for a 1/2 hour).
11. 11
    Add to the kadahi.
12. 12
    If required add the strained water.
13. 13
    Cook it for 10-15 minutes.
14. 14
    You can enjoy this vegetable for 8-10 days if kept in a refrigerator.
15. 15
    Serve hot with Dal Ke Parathe.