KANDALI KA SAAG

 Ingredients for kandali ka saag - Traditional food of uttrakhand 

kandali leaves or soft and smaller leaves of kandali -500 gm

jakhiya - 15 gm 

mustard oil- 30 ml 

dry red chilly - 4 pcs (for tadka ) 

salt according to the taste 

How to cook kandali ka saag - Traditional food of uttrakhand

 1.First of all pick very soft and smaller kandali leaves and washing of all kandali .

2.Boil these kandali leaves in water .

3.Cook it till the acidity content of the leaves are removed and the entire kandali becomes pulpy . 

4.Chop it roughly leaves of the kandali .

5.Heat mustard oil in thick bottom pan or kadai , next add jakhiya and dry red chilly . 

6.Fry the boiled leaves of kandali for 10 minutes or until all the liquid is absorbed and add salt according to the taste and serve hot kandali ki saag with maduwa ki roti (ghee).

JAKHIYA

Jakhiya is also called wild mustard.The seeds are dark brown, and cracks when heated in oil. It is used in the dishes of Garhwali and Kumaoni styles of the cuisines. jakhiya makes the taste of food very good.

Garnish - 

Garnish with juliennes of green chilli .

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