Kafuli

Ingredients

For boiling and blending

For tempering

Other ingredients

Directions

Preparing the leafy greens

1. Heat water in a pan and add the chopped palak, methi and green chillies.
2. Boil the leafy greens till they become pulpy.
3. Once done, drain the excess water.
4. Using a blender convert the pulp into a smooth paste.

Tempering

1. Heat mustard oil in a kadhai (preferably an iron skillet).
2. Add the grated ginger and garlic and wait for the ingredients to release their aroma. Then add jakhiya (or jeera) seeds, hing and whole red chillies. Stir the mixture.
3. Add the palak-methi paste, haldi, dhania powder and salt.
4. Add water and mix the ingredients well, and bring the dish to boil.
5. Mix rice flour with a little water and add it to the mixture.Urad daal paste can also be used in place of rice flour.
6. Add the beaten curd (optional).
7. Set the mixture to cook over a low flame for around 10 minutes.

Traditional ways of cooking enable the ingredients to emit flavours to maximum effect. Kafuli is best prepared in an iron kadhai over a wooden fire. The dish pairs incredibly with plain steamed rice or Mandue ki Roti or Baadi (a halwa-like dish made of Mandua flour).