The recipe is extremely quick and easy. All you need do is boil Sangri in buttermilk while sauteing the spices and green onions in oil on the side. Add the boiled sangria to this mixture, cook well with the spices and serve topped with chopped coriander tomatoes and ginger. The buttermilk infuses a tangy flavour to the sangria while the addition of red chillies, aamchoor and coriander lends a tempting aroma.
You can serve sangri kanda with chapatis.