Kandalee ka saag
Kandalee ka saag, from above
VegVeganGarhwal

Kandalee ka saag

Stinging nettle greens cooked soft with garlic. Garhwal's wild winter saag.

40 minTime
3 gProtein each
mildSpice
Wild nettle1 chapter · 1 min read

Make it your way

Grandma's wayWild kandali and mustard oil.
The original
93kcalsame
3 gproteinsame
6 gfibresame
40minutessame

Kandalee ka saag as Garhwali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Stinging nettle leavestender tops, picked with gloves
Mustard oil1 tbsp
Garlic5 cloves
Ginger2.5 cm
Green chilli2
Cumin seeds½ tsp
Asafoetidaa pinch
Rice flour2 tbsp
Turmeric (ground turmeric)¼ tsp
Water1¼ cups
Saltto taste

Method

4 steps
  1. 1Wearing gloves, wash nettle tops and boil 5 minutes; drain and chop.
  2. 2Temper cumin, asafoetida, garlic, ginger and chilli in mustard oil.
  3. 3Add the greens, turmeric, salt and water; simmer.
  4. 4Thicken with rice flour slurry and simmer.
Serve it like this

Serve hot with mandua roti or rice and ghee.

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Make it a meal

What goes with Kandalee ka saag: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Kafuli40 min
With a main Gahat ki dal60 min
On the side Aloo ke gutke25 min
To drink Sol kadhi40 min
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