Kandali Ka Saag

• By Shruti Negi
• Garhwali Recipe

INTRODUCTION

Bicchu Booti (Kandali) Ka Saag, It is a wild bushy grass that is high on nutritional value but also itches badly, if its stingy and thorny leaves touch any exposed body part. So many childrens went through a painful and funny experience in their childhood when they fell straight on top of this bush from a height of about 15 foot while playing in village. Garhwalis always cook their greens especially leafy veggies in lohe ki kadhai since it imparts added Iron nutrients to the dish. 

INGREDIENTS

1. Bicchu booti leaves
2. Urtica Dioica
3. Salt
4. green chilli
5. garam masala
6. turmeric
7. ginger
8. garlic
9. rice flour or gram flour
10. amchoor addresses.

METHOD

• Firstly wash the leaves of scorpion grass, Urtica Dioica and keep them for boiling in the vessel.
• After boiling, remove the addresses and mix it in a mixer and keep the boiled water aside, which will come later.
• Now you have to make a paste of spices which contain some addresses of ginger, garlic, chillies and amchoor.
• Now heat the oil in the embroidery, add spices of paste, chillies, garam masala, turmeric flavors according to taste.
• Now add the paste of mica in it and put it in the pan and according to the salt taste, after 2-3 minutes after cooking, it remains boiled Mix water and rice bowl or gram flour (paste of flour) and after 5 minutes heat hot serve