A Tehri Recipe to Make Saag with Nettle Grass

The state of Uttarakhand is known broadly for two types of cuisine – Garhwali and Kumauni. Both feature dals, rotis and saags, but recipes vary according to seasonal produce and crop cultivation. Fareeda Kanga explores the unique cuisine of the region of Tehri in Uttarakhand. Read more here.

RECIPE FOR PALAK KANDALI KA SAAG

Ingredients
100 g nettle grass (kandali)
50 g spinach
½ tsp jakhiya seed
2 whole red chillies
10 g garlic
10 g chopped onion
2 green chillies
5 g turmeric powder
Salt to taste
10 g ghee

Method
First, pick the softest and smallest leaves of kandali and spinach.
Boil the leaves in water, and cook until the acidity disappears and the leaves becomes pulpy.
Drain the water and roughly chop the leaves.
Heat oil in thick bottom wok.
Now add jakhiya seeds and dry red chillies, followed by garlic and onion.
Cook until brownm then add green chillies and turmeric powder.
And finally, add the spinach and kandali, and cook until all the liquid is absorbed. Check for seasoning.
Serve hot with mandua ki roti.

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