Rajasthani Sangri Ki Sabji is a traditional dish made during festivals, weddings and even otherwise. Simple and quick to make this dish is a delicacy and people of Rajasthan love it. Sangri has otherwise a slight bitter taste and to balance this raisins are added. To balance the spice and the heat, yogurt is added to this dish which is high in fiber.
Rajasthan being a desert not many vegetables grow there. Sangri ki phali (pods of the khejari tree; Prosopis cineraria) grows in Rajasthan. Sangri also known as desert beans grows easily in Thar Desert on their own. These beans can easily be dried and stored. People store them for almost a year as they come in handy when you run out of vegetables especially in dry regions.
Since we no longer live in Rajasthan, but still find reason to cook this dish. My mother usually makes Sangri during Basoda- a festival when we pray to Sheetla Maata and eat food cooked the previous day. She always pairs this dish with Patli Puri ( Namkeen Puran poli).
You may like to try our other similar rajathani recipes like Papad Mangodi Ki Sabzi (Papad Aur Moong ki Wadi), Mogri Mangodi Ki Sabzi (Moong Wadi And Radish Pod Curry) and Moong Dal Ka Paratha (Rajasthani Churi Ki Poori).
Yield: 4 to 5 servings
Prep time: 20 minutes
Total time: 45 minutes
Ingredients For Rajasthani Sangri Ki Sabji
100 gram sangari
100 gram kismiss (raisins)
4 dry red chilli
A pinch of hing (asafoetida)
2 tablespoon curd (optional)
2 to 3 tablespoon mustard oil
For the paste
1/4 cup water
1 tablespoon green chilli and ginger paste
1 teaspoon chilli powder
2 teaspoon dhania powder (coriander powder)
1/2 teaspoon haldi (turmeric powder)
1/2 teaspoon garam masala
1 teaspoon amchur (dry mango powder)
1/2 teaspoon kala Namak (black salt)
1/2 teaspoon salt
1 teaspoon gud (jaggery) / sugar (optional)
Directions For Rajasthani Sangri Ki Sabji
- Soak sangari in water overnight. Wash it a couple of times.
- Transfer the sangri into a pressure cooker and cook till one whistle. Remove excess water.
- Wash the kismiss (raisins) and set aside.
- Mix all the ingredients for the paste and set aside.
- Heat oil in a pan, add jeera, red chilli, hing and stir.
- Add the masala paste and saute till oil starts to separate.
- Add curd and saute till well mixed. This step is optional in case you do not want to use curd.
- Add the sangari, kismiss (raisins) and saute for a minute.
- Now pour a cup of water and let it cook for 10 minutes till the gravy thickens.
- Serve with roti.
