Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sangar : 100 gm
- Tejpatta : 1
- Mustard oil : 4 tbsp.
- Red chilly (dry and sabut): 5-6
- Mustard (grounded): 1 tsp.
- Curd : 1/2 cup
- Hing : a pinch
- Amchur (dry and sabut): 5-7 pcs.
- Jeera : ½ tsp.
- Water for soaking
- INGREDIENTS FOR MAKING MASALA PASTE
- Water : 1 cup
- Red chilly powder : ½ tsp.
- Haldi : ½ tsp.
- Garam masala and Amchur: 1 tsp. each
- Dhaniya powder : ½ tsp.
- Sugar : ½ tsp.
Directions
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.
Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
When the tadka is ready add the masala paste.
Add curd, sangar and soaked amchur. ( soak it for a ½ hour). Add to the kadahi.
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 with Dal Ke Parathe.
Category:Indian Recipes
Category:Rajasthani
Category:Rajasthani Vegetarian