Jakhiya (Cleome viscose)
Jakhia is mainly used as a condiment, with a distinct taste and aroma, for frying vegetables.
A little dash of it on blackgram pakodi, enhances its flavour. Jakhiya is also known as wild mustard or dog mustard.
The seedsare small, dark brown or black. Because of its sharp pungent smell and crunchy taste, most Garhwalis prefer jakhiya over cumin and mustard seed for tempering. It is used in tempering of harasaags, vegetables, curries, pulses—almost everything that needs to be tempered before or after cooking.
Jakhiya is one of those pungent herbs that give Garhwali food the taste of mountains. “You cannot experience authentic Garhwali taste without it,”
R E C I P E S
Aaloo ke Gutke
- Fresh pahadi aaloo: 1/2 kg
- Jakhiya: 3 teaspoons
- Asafoetida (heeng): 1 teaspoon
- Salt: to taste
- Red chillies: 3-4
- Turmeric powder: 1/2 teaspoon
- Chilli powder: 1/2 teaspoon
- Mustard oil: 1 tablespoon
- Fresh coriander leaves
- Fresh garlic/onion leaves
Boil the potatoes, peel and chop. Heat oil in a thick-bottomed wok, add asafoetida and jakhiya. When they start to crackle, add chopped potatoes, turmeric powder, chilli powder and salt. Mix well and keep on fire for 5-10 minutes for crispy taste. Garnish with freshly chopped coriander leaves, garlic leaves and fried dry red chillies. Serve with tea.
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