Kulfa Ka Saag
500 Grams Kulfa Leaves ( discard stems wash and finely cut .)
1/2 Large Onion ( Chopped small ).
1 Green Chili Minced ( optional )
1 teaspoon Sarson / Mustard Seeds .
1/2 Teaspoon Dhania / Coriander Powder
60 Ml Mustard Oil.
The Tadka ( Final Seasoning ):
4-5 Cloves Of Garlic Chopped Small ( you can see in the photograph )
3-5 Dried Red Chilies .
1 Tablespoon Ghee .
Smoke the oil in a wok , splutter the seeds and add the onions . Cook till translucent , add green chili and dhania powder , cook covered till you end up with a well blended paste . Now add the kulfa leaves . Mix well , and cook covered about 10 minutes over low heat . The saag will be done .
When ready to serve heat the ghee , add red chilies , when darkish remove from the ghee and throw into the ghee the chopped garlic . Splutter till lighty brown and pour over the sag . Mix well , return red chilies to the dish when serving .
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