The Kingly Kafuli

      By

Prema Kuriyal 

Kafuli is a thick green gravy dish. Traditionally, it is prepared with "Pahadi Palak" or "Rai". Eaten mainly with steamed rice, it is a perfect dish for Sunday lunch. This iron-supplementing dish is undoubtedly one of the yummiest, simplest and humblest gharwali dishes. 

  

Ingredients : 

 Desi Palak - 1 Bunch

Sarson - 1 Bunch

Garlic - 6-7 Cloves

Ginger  - 1/2 inch

Green Chilli - 1/2

Salt - as per taste

Turmeric pd - 1 tsp

Coriander pd - 1tsp

Red Chilli Powder - 1 tsp

For Thickening (optional)

Atta / besan / chawal ka atta paste (Wheat/Rice flour) - 1 tbsp + 2tbsp water 

For Tempering :

Mustard oil - 1 tbsp

Dry Red chillies - 2-3

Jhakiya - 1 tsp

Heeng - a pinch

Method : Clean and wash Palak/ Rai/ mixture of both. Pressure cook it along with ginger, garlic and chillies. Let it cool for a while and then grind it into coarse paste with hand blender/mixer. 

In an iron-kadai , heat mustard oil and add Red chillies. Once the chillies turn brown, remove them and keep aside. Heeng and Jhakiya goes in next. Add palak-paste and required amount of water. Next add spices. Mix in the thickening paste and bring it to the boil. Cook for 5-7 minutes on slow flames. Flames can be turned off now. To get the authentic irony-smoky flavour, let kafuli sit in iron-kadai for a while.Crush one of the tempered red chilli between fingers. Sprinkle these flakes for garnishing the plate.  Relish it with  steamed rice.

Enjoy !