Khandole

Team AckoFeb 8, 2024

Khandole is a Himachali curry made from the stems of colacasia leaves. It is a seasonal leave but readily available in the region. The stems are not only healthy and nutritious but also extremely filling. You can surely include this in the food chart and have variety of options to enjoy meal.

Contents

Ingredients to make Khandole:

8-10 - stems of colocasia, 1 cup -black gram, ½ tsp-turmeric powder, 1-2 tsp-chili powder, a pinch of asafoetida, oil, salt - as required, 2-3 green chilies, 1 tsp -coriander seeds, 1 tsp-cumin seeds, 2 cups of water

Steps to make Khandole:

1. Soak black gram overnight and the next day grind into a paste

2. Add salt, turmeric powder, chilli powder, amd asafoetida.

3. Take fresh stems of colocasia and apply the paste and then sun dry them till they are half dried. Cut the stems along with paste into small pieces – known as Khandole.

4. You can sun dry the Khandole completely and store in an air tight container for future use also.

5. Heat oil in a pan and once the oil is hot, splutter coriander seeds, cumin seeds, and green chilies.

6. Stir fry the Khandole. Add water and cook till they are soft. Add salt and red chili powder as required. The consistency should be curry like.

Yummy Khandole is ready to be served.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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