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.