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We hope you got insight from reading it, now let’s go back to rajasthani dry gawarphali sabji recipe. To cook rajasthani dry gawarphali sabji you need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Rajasthani dry gawarphali sabji:

1. You need 4 tbsp mustard oil
2. Get 100 gms dry gawar fali
3. You need 1 Tejpatta/bay leaf
4. Use 5-6 sabut dry red chillies
5. Get 1/2 cup curd
6. You need 1 pinch hing
7. Provide 1 tsp dry Amchur powder
8. Provide as required Water for soaking the sangri
9. Prepare 1/2 tsp. jeera
10. Provide for masala paste:
11. Prepare 1 cup water
12. Take 1/2 tsp red chilli powder
13. Use 1/2 tsp turmeric powder
14. Get 1 tsp garam masala
15. Take 1 tsp Amchur powder
16. Provide 1/2 tsp dhaniya powder

Steps to make Rajasthani dry gawarphali sabji:

1. Soak the dry gawaar fali in water for whole night.Add pinch of turmeric in it
2. Put the Gawaar fali in a pressure cooker and wait for 1 or 2 whistles.
3. Strain the fali through a sieve and keep the water aside.
4. Heat mustard oil in a kadhai and add mustard tadka, hing, jeera, and sabut red chilli in it
5. Add the masala paste, curd, sangari and soaked amchur powder.You can add the strained fali water if you want.Cook for about 10-15 minutes.
6. It is ready to be served.You can have this with dal parantha..Tastes yumm and if you keep the sabji in the fridge then it can last for 6-7 days easily.

Spicy poppadum curry cooked with turmeric, coriander and chilli. Traditionally papad added to the curry is fried. I have roasted them in this recipe. You can dry roast them over the hob or in the microwave. Dried Ker is the main ingredient of panchkuta sabji.

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