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Kandalee Ka Saag - Traditional Dish Of Uttarakhand

Dedicated To Uttarakand
Kandalee Ka Saag - Traditional Dish Of Uttarakhand
Kandalee Ka Saag - Traditional Dish Of Uttarakhand
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, Indian
  • Good for Lunch , Dinner
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About this Recipe

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

Ingredients & Quantity
  • Kandlaee leaves or Bichhu Ghas: 1 kg
  • Jakhiya or jeera: 20 gm
  • Mustard Oil: 30 ml
  • Dry red chilly for tadka
  • Salt according to the taste
How to cook?
  1. First of all pick very soft and smaller leaves of kandalee.
  2. Boil these kandalee leaves in water.
  3. Cook it till the acidity content of the leaves are removed and the entire kandalee becomes pulpy.
  4. Drain out the water and chop it roughly.
  5. Heat oil in thick bottom pan or kadai. Next, add Jakhiya and dry red chilli.
  6. 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. 

Chef Dheeraj Bhandari Website / Profile Url
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