FROM KETO DIET TO ENHANCING THE IMMUNITY, A RECIPE FROM THE HIMALAYAS NAMED KAFULLI (MUSTARD GREENS SAAG) BY CHEF ANOOP SINGH WILL TAKE YOUR TASTE BUDS TO LEVEL TWO: A REFT Today initiative.

A special recipe and specifications by Chef Anoop Singh:

KAFULLI (MUSTARD GREENS SAAG)

Let us know first, what is Kafulli?

This is a thick, green curry made from mustard leaf (rai), spinach and fenugreek leaves, cooked with rice or wheat flour and flavoured with local spices.

Why to try this?

It’s a healthy, comforting dish and a staple in many Garhwali homes. Mustard greens (rai), kafulli can be eaten any time of your choice and convenience. It is eaten more in winters. The important thing is to include it in your diet as it is rich in nutrients.

RECIPE BEGINS:

Mustard greens (rai) four bunches (wash and chop)

Spinach–1 bunch  (wash and chop) Fenugreek leaves – ½ bunch (optional)

Mustard oil–2 tbsp

Ginger-garlic chopped–1 tsp

Green chilli – 1 (finely chopped)

Jakhya (Jambu) – ½ tsp (if available, enhances the taste)

Asafoetida – 1 pinch

Red chilli whole – 2, 3 pices

Cumin seeds – ½ tsp

Wheat or corn flour – 1 tbsp (to make the consistency)

Salt – to taste

Turmeric – ¼ tsp

Water – as a required 

HERE GOES THE METHOD:

1. Boil mustard greens (rai), spinach and fenugreek lightly and then grind it in a grinding stone (silbatta) to make a thick paste.

2. Make the tadka–Homemade clarified butter (ghee). Heat mustard oil in a pan. Add whole red chili, asafoetida, cumin seeds and jakhya. When the aroma starts coming, add green chillies and chopped ginger-garlic.

3. Add ground puree of mustard (rai), spinach, fenugreek to it. Also add turmeric and salt.

4. Bring it to a consistency by making a slurry of flour in some water and add to it. This will make the kafuli thick and tasty.

5. Now cook on low flame for 8–10 minutes. Keep stirring continuously so that it does not stick to the bottom.

6. Add drops of ghee (optional) – Pouring a little desi ghee on top will enhance its taste.

Serve it hot with besan or makki ki roti.

Tips to enhance the taste:

Make sure to add Jakhya (Jambu) in the tadka as it gives a traditional Pahadi flavour.

Use mustard oil which enhances the pungency, aroma and the taste.

Make Kafuli in an iron pan, it will release natural iron and the colour will also be good.

It is eaten with makki ki roti jhaggora millet.

THIS RECIPE AND THE PICTURES WERE BROUGHT TO YOU BY CHEF ANOOP SINGH.

—A REFT Today initiative.

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