Sisunak (Nettle Leaves, Kandali) saag is enhanced by high nutritious value. The leaves from where this saag is prepared are locally known as "Bichhu Ghas" and Kandali in Garhwal region. It is a green leafy vegetables dish and is liked by everyone. (Nutritional Composition: - Mg, Iron). Pick only tender leaf if being picked from the wild.
Learn how to make Kandali Saag
Ingredients
- Sisunak (Kandali) - 2 Kg
- Jakhiya - 50 gm
- Salt to taste
- Oil - 30 ml
Method (Recipe)
- Take small leaves of Bichhu, boil them in water and cook well, till the leaves become pulpy.
- Wash the pulp 3 times and drain the water and grind it.
- Heat oil in a thick-bottomed pan add Jakhiya stirs well add the pulp and fry. Add salt.
- Garnish with tomato and butter. Serve hot with boiled rice.
