Ingredients
1. Sangar (100gms)
2. Curd (1/2c)
3. mustard oil (4tbsp)
4. grounded mustard (1tsp)
5. water (1c)
6. jeera water for soaking (1/2tsp)
7. amchur, dry and sabut (5tsp)
8. hing (a pinch)
9. red chili, dry or sabut (5 to 6)
10. bay leaf (1)
11. sugar (1/2tsp)
12. Amchur (1tsp)
13. water (1c)
14. haldi (1/2tsp)
15. dhaniya powder (1/2tsp)
16. garam masala (1tsp)

Method of preparation:-
1. Take sangar and soak it in haldi water for over night. Next day, cook the sangar in pressure cooker. When the sangar gets cooked then takes off the cooker from the heat and strain the sangar.

2. Take a kadai, heat oil in it and add jeera, bay leaf, grounded mustard, sabut red chili and hing in it to make tadka. Then add garam masala, dhania powder, sugar, sangar, curd, soaked amchur in the kadai.

3. If needed then add the strained water in it and keep it to cook for about 10 to 15 minutes. When the vegetable gets ready then serve it with parathe. Keep the left over vegetable in the refrigerator. Enjoy it for about 8 to 10 days.