RCI-VG.004.1162.001
Sabz-E-Sangar
Ethnicity - Rajasthani, West Indian Type of meal - Party, Lunch, Dinner
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- sangar100 g
- tejpatta1 unit
- 4 tbsp
- – 6 red chiles (dry and sabut)5 unit
- mustard (ground)1 tsp
- ½ cup
- a pinch hing1 unit
- – 7 pieces amchur (dry and sabut)5 unit
- ½ tsp
- water for soaking1 unit
Method
1
Soak the dried sangar pods in water overnight or for at least 8 hours to rehydrate them, then drain and rinse thoroughly.
480 minutes
2
Roast or grill the rehydrated sangar pods directly over an open flame or in a dry pan until they develop a light char and smoky aroma, turning occasionally.
8 minutes
3
Heat mustard oil in a heavy-bottomed pan over medium-high heat until it reaches its smoking point, then reduce the flame to allow the oil to mellow.
3 minutes
4
Add jeera to the hot oil and let it splutter and crackle for about 30 seconds until fragrant.
1 minutes
5
Add the roasted sangar pods to the pan and toss well to coat them evenly with the tempered oil and spices.
4 minutes
6
Lower the heat and add the curd, stirring continuously to prevent curdling, and mix it thoroughly with the sangar.
5 minutes
7
Cook the mixture on low heat, stirring occasionally, until the curd is fully absorbed and the oil begins to separate at the edges.
10 minutes
8
Remove from heat and serve hot as a side dish, traditionally accompanied with bajra roti or dal baati.