Give a new twist to Sargwani Singh, forget the taste of all the vegetables

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These days the summer season is in full swing. You may not like to eat legumes or vegetables at this time. That’s why you can include curd dishes in your lunch or dinner. If you are tired of one recipe of curd, then you can try curd with Sargwani Singh. You can make a special vegetable at home which will give you a different taste. Sargwani Sing curd vegetable can be easily served with paranthas or rice. So know the easy and delicious recipes.

Material

• 250 grams Sargwani Singh
• 2 cups curd
• 4 to 5 garlic cloves (finely chopped)
• 1/2 cup coriander (finely chopped)
• 1/2 cup spinach (finely chopped)
• 1 small onion (chopped)
• 2 green chilies
• 2 dry red chilies
• 5 sweet neem leaves
• 1 tsp kasoori methi
• ½ tsp salt
• 1 tsp cumin
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 1 pinch asafoetida
• ½ tsp cumin
• ½ coriander powder
• ½ tsp turmeric
• 1 tsp chili powder
• 3 tbsp oil
• 1 cup water

recipe

First of all, wash the horn of Sargwani and boil it in a pressure cooker till four to five whistles. After that put one teaspoon oil in a small pan, heat the oil, then add fenugreek seeds in the oil and after roasting, add boiled sorghum, 1/4 teaspoon salt, chili, whole coriander and turmeric and cook for 2 to 2 minutes. Cook till done. three minutes. Meanwhile, in a large bowl take 2 cups curd and ¼ tsp salt and mix well. Heat 2 tbsp oil in a pan, saute chopped onions and 4 to 5 garlic cloves till they turn golden brown. Now add 1 tsp cumin, a pinch of mustard seeds, a pinch of asafoetida, 2 dry red chilies, 2 green chilies and some sweet neem leaves. Then add chopped coriander and finely chopped spinach, add some spices. After that, fry the spices till the aroma comes, then add curd and mix well and also add boiled Sargani horn and add hot water as required. Mix all these well and cook for 2 minutes. Your Sargwani Singyukt Dahi Tikri is ready.