Kandalee Ka Saag (Bichhu Booti Saag): Authentic Uttarakhand Spinach Recipe
40 minutes
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About Kandalee Ka Saag (Bichhu Booti Saag): Authentic Uttarakhand Spinach Recipe
Discover the unique flavors of Kandalee Ka Saag, a traditional Uttarakhand spinach dish made with Kandalee leaves (also known as Bichhu Ghas). This wild green, common in the Himalayan region, offers a distinctive taste and requires careful preparation to remove its natural acidity.While the leaves' formic acid causes skin irritation, cooking renders them perfectly palatable. This recipe guides you through the process of boiling, chopping, and sautéing the Kandalee for a delicious and authentic Uttarakhand culinary experience.Prepare yourself for a unique culinary adventure as we delve into the art of preparing this flavorful and slightly spicy spinach dish. Get ready to impress your friends and family with this special Himalayan recipe!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Kandalee Leaves
- 1 kg Kandalee Leaves also known as bichhu ghas. choose smaller, tender leaves for best results.
Spices and Aromatics
- 20 gm Cumin Seeds jakhiya, jeera
- 2-3 Chilies adjust to your spice preference. for milder flavor, dry, red, use 1-2.
- 5 gm Ginger finely minced. adds depth of flavor., fresh
- 2 clove Garlic Cloves minced or crushed. adds a pungent aroma.
Other Ingredients
- 30 ml Mustard Oil
- Salt to taste
- 1 tsp Turmeric Powder optional, for added color and flavor
Instructions
Preparing the Kandalee Leaves
- First, carefully pick the smaller, tender leaves of the Kandalee plant. Wash them thoroughly under running water to remove any dirt or debris.
Boiling the Leaves
- Boil the Kandalee leaves in plenty of water until they are completely softened and pulpy, and the acidity is significantly reduced. This may take around 20-25 minutes.
Draining and Chopping
- Drain the boiled leaves well, then roughly chop them. You want to retain some texture, but the leaves should be easy to eat.
Preparing the Tadka (Tempering)
- Heat the mustard oil in a heavy-bottomed pan or kadai. Add the cumin seeds, dry red chilies, ginger and garlic. Sauté until the cumin seeds are fragrant and the chilies are slightly darkened.
Combining and Cooking
- Add the chopped Kandalee leaves to the pan. Stir well to coat with the oil and spices. Add turmeric powder (if using) and salt to taste. Cook for approximately 5-7 minutes, or until all excess liquid is absorbed. The leaves should be tender and well-cooked.
Serving
- Serve the Kandalee Ka Saag hot as a main dish or a side with roti or rice.
Recipe Notes
Expert Tips for Perfect Kandalee Ka Saag
- Wear gloves when handling fresh Kandalee leaves to avoid skin irritation from the formic acid.
- Don't overcook the leaves; they should be tender but not mushy. Overcooking will significantly impact the taste and texture.
- Adjust the amount of red chilies according to your preference. Start with less and add more if desired.
- Experiment with other spices to enhance the flavor. A pinch of asafoetida (hing) or a few curry leaves can add complexity to the dish.
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Recipe Nutrition
Calories: 114kcalCarbohydrates: 9gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 165mgPotassium: 1188mgFiber: 5gSugar: 1gVitamin A: 18805IUVitamin C: 57mgCalcium: 235mgIron: 8mg
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This looks so inviting! Thank you.
Absolutely delicious! Thanks for sharing.
This looks so good! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.