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Kandali ka Saag or Kandali ki Sabji Recipe: Garhwali Dish of Uttarakhand

Urtica dioica, commonly known as stinging netter, stinger, Bicchu Ghaas, and Kandali in Kumaon and Garhwal regions of Uttarakhand. It is originally native to Europe, Asia and western North Africa. This plant is usually considered as weed, but it has high medical value. Below recipe is for Kandali ka Saag, a dish popular in hilly state of Uttarakhand in India.

This plant has many tiny stinging hair called trichomes which causes stinging sensation upon contact. The stem and leaves are rich in Vitamin A, Vitamin C, calcium, iron, sodium and fatty acids. This plaint if very powerful antioxidant.

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Medicinal Value: Urtica Dioica have Antimicrobial activities, useful in Benign Prostatic Hyperplasia (BPH), urinary tract infections and helps in alleviating symptoms of osteoarthritis and joint pain.

Kandali ka Saag with Butter

Urtica Dioica in Uttarakhand (India), Locally Known as Kandali:

Native folks of Uttarakhand prepared very tasty curry from leaves of Urica Dioica. In Uttarakhand this plant is known as Kandali/Bicchu Ghaas. This plant also used as punishment for children for their misbehavior/ not focusing in study.

Kandali ka Saag/ Kandali ki Kaffili Recipe:

Ingredients:

  1. Kandali leaves- 1KG
  2. Jakhiya (wild mustard/dog mustard) or Cumin seeds half tsp
  3. Cooking Oil (preferably Mustard oil) 2 Tbsp
  4. Red dried chilies- 3
  5. Salt to taste
  6. 1 small bowel of soaked rice (soak in water for half an hour)

Step by Step Kandali ka Saag Recipe:

  1. Carefully pick the leaves and stems of nettle.
  2. Boil the leaves and stem in water for 5 minutes to remove acidity.
  3. Soak the rice for ½ hours.
  4. Filter out the excess water and chop the leaves roughly and blend in mixer. It should not be blended to much thin.
  5. Blend the rice in mixer.
  6. The reason for adding rice paste with Kandali because kandali leaves cause heat in body and by adding rice paste, it will cool down the heat.
  7. Pour oil in iron wok (kadhai) or thick bottom pan. As the oil becomes hot, add Jakhiya or cumin seeds and let it crackle. Now add dried red chilies.
  8. Add the kandali leaves and rice paste in the wok/pan and let it cook for 5-6 minutes till the excess water dries.
  9. Now serve with hot rice/chapati.

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