By Vidushi Singh
A specialty of Uttarakhand, kafuli is made with leafy greens like spinach and fenugreek leaves. In Garhwal, it is also referred to as Dhapdi.
Spinach - 2 bunches Fenugreek leaves - 1 bunch Ginger - 1 inch (chopped) Rice flour - 2 tbsp Curd - ¼ cup Turmeric powder - 1/2 tsp Red chilli powder - ½ tsp Coriander powder - 2 tsp Asafoetida - ¼ tsp Green chillies - 2 Garam masala - 1 tsp Cumin seeds - 1 tsp Salt to taste
Start by washing and chopping the spinach and Fenugreek. Take desired amount of green chillies and chop them.
Now take a pan boil the leafy veggies with chillies, once done strain and blend cool in a mixer.
Heat a pan add ginger, asafoetida, cumin, red chili powder, turmeric and coriander powder. Mix the ingredients well add the puree and a 1/2 cup water.
Now take rice flour in 2 tbsp of water mix it to make a paste and add to the gravy. Cook and add curd. Add salt to taste and garam masala.
Serve this delicacy with hot with rice or missi roti with ghee. Top it with some fresh herbs and enjoy!