2 Kg - Kandlaee (also known as Bichhu Ghas)
50 gms - Jakhiya
30 ml - Oil
Salt to taste
Cooking Instructions :
- First of all pick very soft and smaller leaves of kandalee.
- Boil these kandalee in water and cook it till the acidity content of the leaves are removed and the entire kandalee becomes pulpy.
- Drain out the excess water. Heat oil in a pan that has a thick bottom. Next, add to it Jakhiya.
- Fry the boiled leaves of kandalee and add salt to it according to the taste. Garnish the preparation with chopped dry fruits. Serve it hot.