Soak the sanger in haldi water for whole night.
Put it in a pressure cooker and wait for 1 whistle.
Turn off the gas. Strain the sanger through a strainer.
Keep the strained water aside.
Heat mustard oil in a kadahi. Now give tadka by adding mustatd, hing, jeera and sabut red chilli.
When the tadka is ready add the masala paste, add curd, sangar and soaked amchur (soak it for half and hour)
Add to the kadahi .If required add the strained water.
Cook it for 10-15 minutes. You can enjoy this vegetsbles for 8-10 days if kept in a refrigerator.
Serve hot with dal ke paratha.