राजस्थान की सबसे महंगी और शाही सब्जी
राजस्थान की सबसे महंगी और शाही सब्जी😋 is a medium Indian recipe that serves 4. 150 calories per serving. Recipe by Anu Choudhary Vlogs on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $37.95 total, $9.49 per serving
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free, Dairy
Allergens: Dairy (yogurt), Mustard (oil)
Ingredient Substitutions
- Instead of Sangri (Desert Bean): Karela (bitter gourd) for texture, Green beans (as a last resort)
- Instead of Plain Yogurt: Greek yogurt (thinner consistency), Coconut yogurt (dairy‑free)
- Instead of Onion: Shallots, Leeks
- Instead of Garlic: Garlic paste (1 tsp), Garlic powder (½ tsp)
- Instead of Curry Leaves: Bay leaf (1) – different flavor
- Instead of Mustard Oil: Sunflower oil, Canola oil
- Instead of Turmeric Powder: Saffron (a pinch, for color only)
- Instead of Red Chili Powder: Paprika (mild), Kashmiri red chili powder
- Instead of Coriander Powder: Ground cumin (½ tsp)
- Instead of Garam Masala: Mild curry powder (½ tsp)
- Instead of Salt: Sea salt, Rock salt
Equipment Needed
- Pot
- Kadhai (Deep Frying Pan)
- Electric Chopper
- Cutting Board
- Chef Knife
- Mixing Bowl
- Wooden Spoon
Critical Steps — Do Not Skip
- Cleaning and boiling sangri until tender
- Sautéing aromatics without burning
- Adding yogurt on low heat to avoid curdling
Chef Tips from the Video
- Use mustard oil for the authentic pungent flavor typical of Rajasthani cuisine.
- A pinch of sugar balances the tanginess of the yogurt.
- Garnish with a drizzle of melted ghee for extra richness.
Troubleshooting
Yogurt curdles during cooking.
Reduce heat to low, stir continuously, and add a splash of water if needed. Ensure yogurt is at room temperature before adding.
Sangri remains hard after boiling.
Continue boiling in small increments, adding more water if necessary, until the beans are fork‑tender.
Gravy is too thick.
Thin with a tablespoon of water or a little milk, stirring gently.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Boil the sangri a day ahead and store it in the fridge; reheat before adding to the gravy.
- Prepare the yogurt‑spice mixture in advance and keep it chilled.
Frequently Asked Questions
What is the cultural significance and history of Sangri Yogurt Curry in Rajasthani cuisine?
Sangri is a desert bean native to the arid regions of Rajasthan and is traditionally harvested during the monsoon. It is prized for its ability to thrive without irrigation, making it a staple in the harsh desert diet. The yogurt‑based curry reflects the Rajasthani practice of using dairy to add richness and balance the natural bitterness of sangri.
What are the traditional regional variations of sangri dishes in Rajasthan?
In Marwar, sangri is often cooked with ker (berries) and served with bajra roti, while in Mewar the bean is combined with baati and a spiced yogurt gravy. Some regions add fenugreek leaves (methi) or a hint of jaggery for sweetness. The version on Anu Choudhary Vlogs focuses on a simple yogurt‑spice preparation.
How is Sangri Yogurt Curry traditionally served in Rajasthan?
It is typically served hot alongside bajra roti, missi roti, or plain wheat chapati. In festive meals, it may accompany baati‑dal and ghee‑drizzled dishes, creating a balanced plate of protein, carbs, and dairy.
During which occasions is Sangri Yogurt Curry traditionally prepared in Rajasthani culture?
Sangri dishes are popular during the monsoon harvest festivals, wedding feasts, and special family gatherings. Because sangri is considered a premium, seasonal vegetable, it is often featured in celebratory meals to showcase local produce.
What authentic ingredients are essential for Sangri Yogurt Curry versus acceptable substitutes?
Authentic ingredients include fresh sangri beans, mustard oil, and plain yogurt. Acceptable substitutes are mustard oil replaced by any neutral oil, and yogurt can be swapped with Greek or coconut yogurt for a dairy‑free version, though the flavor profile changes slightly.
What other Rajasthani dishes pair well with Sangri Yogurt Curry?
Pair it with bajra roti, missi roti, or the classic Rajasthani baati. A side of dal baati churma or a simple cucumber raita also complements the tangy sangri curry.
What makes Sangri Yogurt Curry special or unique in Rajasthani cuisine?
The combination of a desert‑grown bean with a creamy yogurt gravy is unique to Rajasthan, reflecting the region’s resourcefulness in using limited ingredients to create rich, flavorful dishes. The tangy yogurt balances the earthy bitterness of sangri, making it a beloved comfort food.
What are the most common mistakes to avoid when making Sangri Yogurt Curry at home?
Common mistakes include over‑cooking the sangri, which makes it mushy, and adding yogurt at high heat, causing it to curdle. Also, burning the garlic or onion will give a bitter taste. Follow the low‑heat steps for yogurt and keep the sangri tender but firm.
Why does this Sangri Yogurt Curry recipe use low heat when adding yogurt instead of boiling it?
Yogurt separates when exposed to high temperatures. Cooking on low heat allows the proteins to stay stable, giving a smooth, velvety gravy without curdling, which is essential for the authentic texture of the dish.
Can I make Sangri Yogurt Curry ahead of time and how should I store it?
Yes, you can boil the sangri a day ahead and keep it refrigerated. Store the yogurt‑spice mixture separately in the fridge. Reheat the sangri in the gravy just before serving; add a splash of water if the sauce thickens.
What does the YouTube channel Anu Choudhary Vlogs specialize in?
The YouTube channel Anu Choudhary Vlogs specializes in Indian home cooking, focusing on traditional regional recipes, seasonal ingredients, and practical cooking tips for everyday home cooks.
How does the YouTube channel Anu Choudhary Vlogs' approach to Rajasthani cooking differ from other Indian cooking channels?
Anu Choudhary Vlogs emphasizes authentic, ingredient‑first methods, often showing the sourcing and preparation of hard‑to‑find items like sangri. The channel combines storytelling with clear step‑by‑step visuals, unlike many channels that rely on shortcuts or pre‑processed ingredients.
Last updated: September 6, 2026
