Food is not just something we eat to satisfy hunger. I believe food have emotional connection to it. Some food preparations have memories associated with them and we relate it to our loved ones.
I relate sangeri ki sabzi with my maternal grandmother. It’s been more than a year since she left us and still whenever I make sangria ki sabzi I feel the void she left.
It was a practice whenever I used to make sangri, I called her to ask the process she followed to make sangri ki sabzi. Every time she would say that I already know how to cook and have made several times but I still ask her how to make it. 🙂
Few days back my mother had sent me a pack of ready to eat sangri ki sabzi. It was so horrible in taste that I decided to soon share the sangri ki sabzi recipe here. It’s so easy to prepare please make it yourself to relish authentic taste of this marwadi food.
Rajasthan has hot and dry climate, so fresh vegetables were not easily available. Hence, most of the Rajasthani food has extensive use of dry vegetables, curd, flour and pulses. Moong dal halva is another popular Rajasthani delicacy. I have shared easy process to make traditional moong dal halva.
Sangri ki sabzi can be made in several ways combining different dry berries. Ker and sangri is one popular combination.
I have used sangri and dry kachri just the way my grandmother used to prepare lovingly for us. So sharing her recipe with you all.
Ingredients for Sangri sabzi
- Dry Sangri: 1 cup
- Kachri: 3-4 pieces
- Ghee: 3tbsp
- Sugar: 2 tbsp
- Dry mango powder: 1 tbsp
- Red chilly powder: 1 tbsp
- Coriander powder: 1 tbsp
- Asafoetida (heeng): ¼ tsp
- Dry red chilly: 2
- Cumin seed: ¼ tsp
- Bay leaf (tej-patta): 1
- Turmeric powder: 1 tsp
- Salt as per taste
Process for Sangri sabzi
- Rinse and soak sangri and kachri in water overnight.
- Next day, soaked sangri and kachri will look like this and it’s ready to be cooked.
- In a closed vessel add some salt, ½ tsp turmeric and boil sangri and kachri for 15 minutes. On boiling sangri and kachri will become soft and tender. It will look like this.
- Drain out water and keep sangri and kachri aside.
- Heat ghee in a skillet. Turn the heat to minimum and add cumin seeds, asafoetida, dry chilly and bay leaf.
- Add sangri, kachri and stir well. Now add salt, turmeric powder, chilly powder, coriander powder and let it saute for a minute.
- Now add rest of the ingredients like dry mango powder, sugar and stir well. Stir it for a minute allowing everything to blend well.
As it’s cooked in generous amount of ghee and water is not used, it stays good for 2-3 days without refrigerator. This subzi is very handy while traveling.
Sangri is easily available in grocery stores in Rajasthan along with different berries. So, next time when you are visiting Rajasthan do remember to bring along some sangri.
Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).