Kafuli

Spinach or fenugreek greens in thin yogurt gravy — fresh palak or methi leaves blanched and coarsely ground, then cooked slowly in a besan-thickened yogurt broth with garlic, ginger, dried red chilli, and a ghee tempering of cumin and asafoetida. The resulting preparation is liquid enough to be poured over mandua ki roti — a thin, soupy green curry that absorbs into the rough millet bread. A defining Garhwali dish — found nowhere else in North India in quite this form.