Although arbi leaves are often used to make fried fritters, in the state of Uttarakhand these leaves are prepared as a vegetable dish known as Kafuli, which is characterized by its simplicity. We present a recipe for mountain-style Kafuli made from arbi leaves.
In the Uttarakhand region, people highly value not only the mountains but also the local cuisine; traditional green dishes often surpass the taste of vegetables available in restaurants. Although Kafuli is mainly prepared in Uttarakhand from spinach and fenugreek, there is also a popular version made from arbi leaves. In the mountains, arbi leaves are called 'gaderi ke pat', and their green salad is traditionally eaten with rice.
If you enjoy fresh and new vegetables, you can prepare Kafuli from arbi leaves for lunch, serving it with rice. This dish requires few ingredients and is very easy to prepare. The advantage of this method is that it does not cause the burning sensation characteristic of arbi leaves, allowing you to enjoy this salad without discomfort.
To begin, thoroughly wash the arbi leaves, removing stems and thick veins, and then chop them finely. Optionally, you can add a little spinach. Next, heat water in a pot and boil the chopped leaves until cooked. It is important to cook the arbi leaves well to reduce their natural irritant properties.
After the leaves cool down, place them in a blender and lightly crush them, without turning them into a very fine puree. In a separate bowl, take rice flour and dissolve it in a small amount of water to obtain a liquid mixture. Next, heat mustard seeds in vegetable oil in a pan, add finely chopped garlic and green pepper, frying them until they have a light aroma. After this, mix in turmeric and coriander powder, remembering to add a little water so that the spices do not burn. Then add the crushed arbi leaves to the pan and mix thoroughly.
Next, grind the rice soaked in water in a mortar to a coarse consistency, and add this mixture to the Kafuli, mixing well. Adding water as needed, the Kafuli simmers over medium heat for some time. When the dish thickens and is fully cooked, add salt to taste. After about 8–10 minutes of cooking, turn off the stove.
Kafuli is served hot with plain rice, but it can also be eaten with flatbreads. Besides arbi leaves, Kafuli can be made from spinach, fenugreek, or pumpkin leaves.
