Singri ki Sukhi Sabzi
Sun-dried snake-bean pods (singri), soaked and cooked into a tangy dry sabzi — a once-common way of preserving summer vegetables for lean months, now rarely made.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 9 g
- carbs
- 14 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 150 kcal
Instructions
- 1
Soak the dried singri in warm water for at least 4 hours or overnight. Leave them until softened.
- 2
Drain and squeeze out the excess water. Chop them into short pieces.
- 3
Heat mustard oil in a kadhai (deep frying pan). Add cumin seeds until they sizzle and crackle.
- 4
Add chopped onion and garlic. Fry gently until golden.
- 5
Add turmeric and chilli powder. Toss in the softened singri.
- 6
Cook on medium heat for 10-12 minutes, stirring often. Cook until well coated and slightly dry.
- 7
Sprinkle amchur (dry mango powder) and salt. Mix well and serve as a dry side dish.
Chef's tips
Do not skip the long soaking or the singri will remain tough and chewy. This dish improves in flavour if left to rest for an hour before eating.
Ingredient substitutions
- dried singri → dried kachri or dried guar phali
Storage
Refrigerate for up to 3 days.
Reheating
Reheat in a dry pan on low heat.
Common mistakes to avoid
- •Not soaking long enough, leaving the pods tough
- •Overcooking into mush instead of keeping a dry finish
Serving suggestions
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