Wash sangri and remove all the dirt. Add sangri a cooker and add 2 cup water in presser cooker. Cook for 1 whistle on high flame.
Let the pressure release and then open the cooker. Drain the sangri and keep aside.
Heat oil in a pan. When the oil hot add cumin seeds, Asafoetida, dry red chilli and fry for a few seconds. Now add boiled sangri, kar pickle or boiled kar, green chilli, red chilli powder, turmeric powder, coriander powder, garam masala,and dry mango powder and Raisins stir and mix all Spices.
Mix well and cook for 4 to 5 mins. Now add 1/4 cup of water and boil 4 to 5 mins. Then sangri is ready. Transfer in a another bowl and serve with chappati.
