Ingredients:
- 100 g sangar
- 1 tejpatta
- 5 -6 red chilies (dry and sabut)
- 1/2 cup curds
- 5 -7 amchur (dry and sabut)
- 1/2 tsp dhaniya powder
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 1/2 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.37 Kcal (429 kJ) | ||
| Calories from fat | 84.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 14% | |
|---|---|---|---|
| Sodium | 15.65mg | 1% | |
| Potassium | 139.03mg | 3% | |
| Total Carbs | 4.35g | 1% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 59.7mg | 99% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 90.39 Kcal (378 kJ) | ||
| Calories from fat | 74.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 14% | |
|---|---|---|---|
| Sodium | 13.82mg | 1% | |
| Potassium | 122.76mg | 3% | |
| Total Carbs | 3.84g | 1% | |
| Sugars | 2.02g | 9% | |
| Dietary Fiber | 0.81g | 4% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 52.7mg | 99% | |
| Iron | 0.5mg | 3% | |
| Calcium | 9.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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