राजस्थान की सबसे महंगी और शाही सब्जी😋

Ingredients

• 250 grams Sangri (Desert Bean) (cleaned, trimmed and boiled until tender)
• 200 ml Plain Yogurt (full‑fat, at room temperature to prevent curdling)
• 1 large Onion (thinly sliced)
• 4 cloves Garlic (peeled)
• 12 pieces Curry Leaves (fresh)
• 2 tablespoons Mustard Oil (for authentic Rajasthani flavor, can substitute with any neutral oil)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder
• ½ teaspoon Garam Masala
• to taste Salt
• 4 cups Water (for boiling sangri)

Instructions

1. Clean and Boil Sangri

   Rinse the sangri under running water, remove any dirt or stones, then place in a pot with 4 cups of water. Bring to a boil, then simmer until the beans are soft (about 20‑25 minutes). Drain and set aside.

   Time: PT30M

   Temperature: Medium heat

2. Prep Aromatics

   While the sangri is boiling, peel the garlic cloves, slice the onion thinly, and pluck the fresh curry leaves. Transfer all to the electric chopper and pulse until finely chopped; the chopper will also mince the curry leaves into a fine paste.

   Time: PT5M

3. Sauté Aromatics

   Heat 2 tbsp mustard oil in a kadhai over medium heat. Add the chopped onion, garlic, and curry leaves. Sauté until the onion turns golden brown and the raw smell disappears (about 4‑5 minutes).

   Time: PT5M

   Temperature: Medium heat

4. Add Spices and Yogurt

   In a small bowl, whisk the yogurt with turmeric, red chili powder, coriander powder, garam masala, and a pinch of salt. Lower the heat to low, then slowly pour the yogurt mixture into the kadhai, stirring constantly to prevent curdling. Cook for 3‑4 minutes until the gravy thickens slightly.

   Time: PT4M

   Temperature: Low heat

5. Combine Boiled Sangri

   Add the boiled sangri to the yogurt‑spice gravy. Mix well, cover, and let it simmer for another 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: Low heat

6. Finish and Serve

   Turn off the heat, garnish with a few fresh curry leaves if desired, and serve hot with roti, bajra roti, or paratha.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

4 g