Ingredients

​

* Sangar -100 gm
* Tej patta ( bay leaf) - 1
* Mustard oil - 4 tbsp
* Dried Red chilly - 5-6 nos
* Mustard (grounded) -1 tsp
* Curd- 1/2 cup
* Hing (Asafoetida)- a pinch
* Dried Amchur (mango Powder)- 5-7 pcs.
* Jeera ( cumin) - 1/2 tsp
* Water for soaking

For making masala paste

* Water - 1 cup
* Red chilly powder -1/2 tsp
* Haldi (turmeric) -1/2 tsp
* Garam masala - 1 tsp
* Amchur -1 tsp
* Dhaniya powder - 1/2 tsp
* Sugar -1/2 tsp

​

Method:

​

Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle. Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside. Heat mustard oil in a kadahi. Season with mustard (grounded), hing, jeera and red chilly. Add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour). If required add the strained water. Cook it for 10-15 minutes. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve hot.