Name: Kandalee Ka Saag (Bichhu booti ka saag) - Traditional Dish Of Uttarakhand
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 kg Kandlaee leaves (Bichhu Ghas); 20 gm cumin seed (Jeera, Jakhiya); 30 ml Mustard oil; Dry red chilly (for tadka); Salt (according to the taste)

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Recipes

Leaves of Kandalee are locally known as Bichhu Ghas. This grass is very famous in Himalaya region due to formic acid, which, when it contact with skin, cause irritation.

It is one of the famous recipes of Uttarakhand or Uttaranchal. It is very yummy to eat. Try out its preparation

Prep Time 10

Cook Time 30

Total Time 40

Served AsDinner, Lunch

CuisineHomestyle Cooking, Indian

Recipe Taste Salty, Savoury

Servings

Ingredients

▢ 1 kg Kandlaee leaves Bichhu Ghas
▢ 20 gm cumin seed Jeera, Jakhiya
▢ 30 ml Mustard oil
▢ Dry red chilly for tadka
▢ Salt according to the taste

Instructions

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First of all pick very soft and smaller leaves of kandalee.
▢
Boil these kandalee leaves in water.
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Cook it till the acidity content of the leaves are removed and the entire kandalee becomes pulpy.
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Drain out the water and chop it roughly.
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Heat oil in thick bottom pan or kadai. Next, add Jakhiya and dry red chilli.
▢
Fry the boiled leaves of kandalee for five minutes or until all the liquid is absorbed and add salt to it and Serve hot.

Notes

This Recipe has been shared by Executive Sous Chef Dheeraj Bhandari. Chef Dheeraj is a passionate Indian chef, TV show host, food stylist, blogger. He started his career in 2003 with The Claridges Hotel New Delhi at Abdul kalam road.

He brings over 13 years experience at five-star hotels and luxury ships such as the Eros Intercontinental, Star Cruises, Royal Caribbean cruise liner and Google Gurgaon. Chef Dheeraj Bhandari presently working at MOSAIC HOTEL MUSSOORIE as an Executive Sous chef managed by Tux hospitality Shipra groups of hotels.

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