Singri Ki Sabzi
Veg
Vegan
Dried desert bean pods (sangri/sangaria) rehydrated and cooked with mustard oil, dried chillies, and simple spices — a seasonal Haryanvi and Rajasthani preparation using the wild pods of the khejri tree that grows in the semi-arid belt of Haryana.
Cuisines
Rajasthani
Haryanvi
Marwari
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | singri (ker) |
| 1 cup | gawar beans |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | amchur (dried mango powder) |
| 1 teaspoon | garam masala |
| 1 teaspoon | salt |
| 1 tablespoon | ginger-garlic paste |
| 2 tablespoons | yogurt |
| 1 cup | water |
Instructions
- 1 Wash the singri thoroughly and soak it in water for 6-8 hours or overnight.
- 2 Drain the water and rinse the singri again.
- 3 Boil the singri in fresh water for about 10 minutes, then drain and set aside.
- 4 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 5 Add cumin seeds and let them splutter.
- 6 Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 7 Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
- 8 Add the boiled singri and gawar beans to the pan. Mix well with the spices.
- 9 Add yogurt and amchur powder, and stir to combine.
- 10 Pour in the water, cover the pan, and let it simmer for 15-20 minutes until the beans are tender.
- 11 Sprinkle garam masala on top and mix well before serving.
Tips
Ensure the mustard oil is heated until it smokes to reduce its pungency.