Kandalee Ka Saag (Bichhu booti ka saag) – Traditional Dish Of Uttarakhand
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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
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Ingredients
- 1 kg Kandlaee leaves Bichhu Ghas
- 20 gm Cumin seeds Jeera, Jakhiya
- 30 ml Mustard oil
- Dry red chilly for tadka
- Salt according to the taste
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Instructions
- First of all pick very soft and smaller leaves of kandalee.
- Boil these kandalee leaves in water.
- Cook it till the acidity content of the leaves are removed and the entire kandalee becomes pulpy.
- Drain out the water and chop it roughly.
- 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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Recipe Nutrition
Calories: 114 kcal | Carbohydrates: 9 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Sodium: 165 mg | Potassium: 1188 mg | Fiber: 5 g | Sugar: 1 g | Vitamin A: 18805 IU | Vitamin C: 57 mg | Calcium: 235 mg | Iron: 8 mg
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