To serve six

ingredients:

Sangar 100 grams

Kair 50 grams

Sabut amachur four pieces

mustard oil two tablespoon

a pinch of Hing

2/3 dried red chilies

2 tablespoon of paste made out of
mango pickle with its masala

1/4 tspHaldi powder

1/2 tsp mirchi powder

1 tsp
Amchur powder

1tsp Dhaniya powder

1/2 salt

How to make

soak in water Sangar and kair and amchur for 6 to 8 hours

Wash and boil for 20 minutes with water then strain it

Cut Sangur and amchur up to an inch

we have to add a paste made out of mango pickle .
For this separately we grind small mango pickle with a little bit of pieces and oil like a paste.
Keep the paste aside.

Heat 2 tablespoon mustard oil in a pan. First add one pinch of Hing, panchphoran 1 tsp and 3 to 4 red chilies
Add this mango pickle paste, mirchi powder, Haldi powder, Dhaniya powder, amchur , salt ….roast for 2/3minutes

Add sangur add 1/2 cup water cook on medium flame for 5 minutes, when water dries up remove from flame.
Goes well with Daal ki Puri

You can store this like a pickle in the fridge.