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 :)