Pages

Sunday, January 1, 2012

Assorted Green Leafy Vegetables Cooked in Simple Spices (Kafli)

North Indian Vegetarian Main Course Special
Garhwali Cuisine
Uttaranchali Cuisine
Assorted Green Leafy Vegetables Cooked in Simple Spices (Kafli)
Serves 3-4

Ingredients:
Spinach Leaves- 1 Big Bunch, Roughly Chopped
Lamb's Quarter Leaves (Bathua/Mathua/Cheel Bhaji)- 1 Big Bunch, Roughly Chopped
Bengal Gram Leaves (Chane Ka Saag)- 1 Big Bunch, Roughly Chopped
Fenugreek Leaves (Methi)- 1 Big Bunch, Roughly Chopped

Water- 1/2 Cup
Salt- 2 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- 1.5 to 2 Tbsp.
Roasted Cumin Seeds (Jeera)- 1.5 Tsp.
Ginger- 1 Inch Crushed & Finely Chopped
Garlic- 5-6 Cloves, Roughly Chopped Optional
Green Chillies- 3, Finely Chopped
Turmeric Powder (Haldi)- 1.5 Tsp.
Coriander Powder (Dhaniya)- 1.5 Tsp.
Red Chilli Powder (Lal Mirch)- 1 Tsp.
Asafoetida (Hing)- a Pinch
Rice Flour- 2 Tbsp., Roasted & Ground in Mortar
Curd/Yoghurt- 5 Tsp.
Butter- 2 Tsp.

Method:
Wash & Roughly all the Green Leafy Vegetables (Spinach Leaves, Bathua Leaves, Bengal Gram Leaves & Fenugreek Leaves)
Add Greens in a Deep Braising Pot with Salt &Water to Boil
Cover & Let it Cook till they are Done
Drain & Keep Aside to Cool

To Prepare the Gravy Base:
Heat Oil, Add Cumin Seeds, Ginger, Garlic, Green Chillies & Sauté
Add Turmeric Powder, Coriander Powder, Red Chilli Powder, Asafoetida & Sauté
Chop the Greens Roughly Once Again, Add in the Pan & Mix Well
Add the Rice Flour & Mix Well
Let the Greens Cook for 3-4 Minutes; Check to see if the Greens turn into a Thick Gravy Consistency and are Well Coated
Add the Water from the Boiled Greens (if required) and Mix Well till the Water dries out again
Whisk the Curd, Add to the Gravy & Mix Well
Garnished with Butter
Serve Hot with Traditional Indian CornMeal FlatBread (Makke Ki Roti) or Steamed Rice on a Cold Winter Day!

Tips:
Kafli is traditionally prepared in the State of Uttaranchal in the Northern Hilly Region of Garhwal
Kafli is one of the Healthy Dishes for winters; Thick gravy prepared mainly with Spinach & Fenugreek Leaves   
Add just enough Water to cover the Greens so that they are Tender but aren’t overcooked
Traditionally Greens are Roughly Crushed with hands but Knife or Blender can be used as per Convenience
Roast the Rice & Roughly Ground into Powder in a Mortar Vessel and add as a Thickening Agent for an Authentic Taste
Can add Roasted Rice Paste as well
Also can use Bengal Gram Flour (Besan) Paste 

Feel free to share your views & do let us know how this one turned out :)

No comments:

Post a Comment