150 g (5 oz) Sangri
30 g (1 oz) Ker
10-12 Dry red chillies (sookhi lal mirch)
8 - 10 pieces Mangoes, raw, dried, cut into strips
5 tbsp (45 g) 1 1/2 oz Mustard seeds (rai)
2 pieces Lotus sterns (kamal kakri), washed thoroughly, cut into thin rounds
2 tsp (4 g) Turmeric (haldi) powder
5 - 6 tsp (20 - 30 g) Salt
4 tsp (8 g) Red chilli powder
2 tsp (4 g) Mango powder (amchur)
3/4 cup (150 ml) 5 fl oz Vegetable / Mustar oil
2 tsp (3 g) Cumin (jeera) seeds
30 g (1 oz) Ker
10-12 Dry red chillies (sookhi lal mirch)
8 - 10 pieces Mangoes, raw, dried, cut into strips
5 tbsp (45 g) 1 1/2 oz Mustard seeds (rai)
2 pieces Lotus sterns (kamal kakri), washed thoroughly, cut into thin rounds
2 tsp (4 g) Turmeric (haldi) powder
5 - 6 tsp (20 - 30 g) Salt
4 tsp (8 g) Red chilli powder
2 tsp (4 g) Mango powder (amchur)
3/4 cup (150 ml) 5 fl oz Vegetable / Mustar oil
2 tsp (3 g) Cumin (jeera) seeds
method
1. Soak the sangri overnight in a big bowl containing lots of water, 1 tsp oil, 1 tsp salt and 1 tsp turmeric powder. Drain.
2. Clean and soak these ingredients separately overnight: ker, dry red chillies, mango strips, and mustard seeds. Drain.
3. Cover the sangri and ker with enough water and boil till soft. Drain.
4. Grind the mustard seeds to a smooth paste.
5. Mix the boiled sangri-ker mixture with the lotus stems, dry red chillies, mango strips, mustard paste, turmeric powder, and salt in a big bowl.
6. Dilute the red chilli powder and mango powder in 1 cup water.
7. Heat the oil in a wok (kadhai) till it starts smoking. Cool slightly and then add the cumin seeds. Gradually add the diluted spices.
8. Remove from heat, add the sangri mixture and mix well. Leave to mature for a day.
Note: This is ready to eat only after the mustard paste matures a little. It can be preserved for 10 - 15 days.
2. Clean and soak these ingredients separately overnight: ker, dry red chillies, mango strips, and mustard seeds. Drain.
3. Cover the sangri and ker with enough water and boil till soft. Drain.
4. Grind the mustard seeds to a smooth paste.
5. Mix the boiled sangri-ker mixture with the lotus stems, dry red chillies, mango strips, mustard paste, turmeric powder, and salt in a big bowl.
6. Dilute the red chilli powder and mango powder in 1 cup water.
7. Heat the oil in a wok (kadhai) till it starts smoking. Cool slightly and then add the cumin seeds. Gradually add the diluted spices.
8. Remove from heat, add the sangri mixture and mix well. Leave to mature for a day.
Note: This is ready to eat only after the mustard paste matures a little. It can be preserved for 10 - 15 days.
serving amount
serves: 8 - 10
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