Hey my dear foodies, presenting the super tasty and super amazing and super healthy North Indian recipe (Mettle/Kandali/Bicchoo ka saag),very delicious and tempting.🥰😋
Currently, I visited (Dehradun, Uttrakhand) at my masi's hone (Aunt's home) for meeting her after a long time and I also learnt North Indian cuisine and she told me this recipe after I reached there,
Here are some pics ,which I took when she made (Kandali ka saag) especially for me.👇🏻
Kandaali ki sabzi, commonly known as purslane curry, holds a significant place in Indian culinary tradition. This delightful dish is not only easy to prepare but also packs a nutritious punch, making it a favorite among many. For those looking to indulge in its flavors, here's a straightforward and authentic recipe to create the delicious kandaali ki sabzi.😋❤️
Ingredients:-
- 2-4 cups Bichchu leaves (kandaali leaves)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric power
- 2-3 green chilies, slotted
- 1/2 teaspoon cumin seeds
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
- 1/2 teaspoon red chili powder
- 1 onion, finely chopped
- 2 tomatoes, finely cropped
Instructions:
1.Begin by thoroughly washing the Bicchu/Nettle leaves (kandaali) and then chop them into smaller, manageable pieces.
2. Place a pan or kadai on the stove and heat some oil over medium heat. Address mustard seeds and cumin seeds and let it splutter.
3. Now, add finely chopped onions to the pan and sauté them until they turn a delightful golden brown color.
4. Introduce ginger-garlic paste and green chilies to the pan. Cook for a minute or until the raw aroma dissipates.
5. Incorporate the chopped tomatoes into the mixture and cook them until they become soft and mushy.
6. Sprinkle turmeric powder, red chili powder, and salt over the mixture. Mix everything thoroughly and let it cook for an additional minute.
7. It's time to add the chopped purslane leaves (kandaali) to the pan. Give everything a good mix to ensure the flavors blend together.
8. Cover the pan with a lid and let the dish cook for about 10-15 minutes on low heat. During this time, the kandaali leaves will release their natural moisture and cook down.
9. Stir occasionally to prevent sticking and check if the leaves have become tender.
10. To enhance the presentation and taste, garnish the dish with fresh green coriander leaves.
11. Your delicious Bicchu/Nettle leaves (kandaali) preparation is now ready to be served. It pairs wonderfully with roti, rice, or paratha. Enjoy your meal!"
You're all set! Your kandaali ki sabzi is now prepared and ready to be savored. Feel at liberty to modify the spices and seasonings as per your personal taste preferences.
I hope you like the post. If you have any thoughts just put it in the comment section. Thanks for reading patiently. 💮🙏
This blog is posted on @foodiesbeehive community and wanna say thanks to @ocd, @photographylover, @ecotrain communities for always inspiring me to go ahead. 🙏✨
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