Vegetarian cooking lesson 16, Indian Gunda and Sangri Sabji
Preparing guṇḍā and saṅgrī involves sourcing and cooking desert vegetables.
These vegetables grow in Rajasthan and are harvested, cooked, dried, and prepared at specific ashrams. They are soaked overnight after this process. Cooking begins by tempering cumin seeds in oil, followed by onions and a wet spice mixture. The soaked vegetables are added and cooked until dry. Chapatis are prepared separately, with emphasis on proper rolling and cooking technique. The final dish is seasoned with souring agents like mango powder or yogurt, added carefully off the heat to prevent curdling. This dry preparation is practical for travel.
"Always know where our food comes from, what we are eating, and through whose hands it has passed."
"Guṇḍā Sabjī and Saṅgrī Sabjī are very good for traveling because they are dry sabjīs, not liquid."
Filming location: Vép, Hungary
