Sangri ki subzi
I’ve shared it earlier but it’s a little different this time. 
1 cup sangri dried Rajasthani beans

3-4 dry red chillies

1/2 amchoor powder 

1/2 tsp saunf powder 

3/4 tsp red chilli powder 

1/2 tsp coriander seeds

2 tsp coriander powder. 

1/3 tsp turmeric

1-2 bay leaves

1/2 tsp kachri pwd or 4-5 whole Kachri 

2 tbsps of ker (rajasthani berries. Indian capers)( I ran out of it so I didn’t add) 

2 tbsp Aam ke Achaar Ka masala 

     Soak the sangri in warm water for 2-3 hours or overnight. Drain. then boil in fresh water give it 2 whistles lower the fire n boil for 15/20 mins. After the steam releases on its own drain the water completely n rinse in fresh water. In the meanwhile soak all the spices in a cup of water. In a wok heat 3-4 tbsps of mustard oil put in the bay leaf n 1/4 tsp of Hing. Then put on all the soaked spices with water n cook till the water starts evaporating. Mix in the ker n sangri. N salt to taste keep sprinkling water and cook for 15 mins or so till it is luga lipta . Add the Aam ke Achaar Ka masala with the oil and a few tiny pieces of the Achaar. Cook for 2-3 mins. 

Serve with pooris or dal ki Poori 

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