"Kafal pakko, neil ne chakkho"

Kafal (scientific name "Myrica esculenta") is one of many extremely delicious wild fruits found throughout mid Himalayan region. It is picked from a dozen meter long wild trees during May and June. The raspberry looking fruit with sweet and tangy flavor has a thin fruit coating with a large stone core thus it is a drupe. It is found in Hilly region of Nepal and northern part of India especially in northern region of Himalayas, Garhwal, kumaun. In ancient Sanskrit language called kaiphala or katphala and believed have medicinal property in its bark.  This fruit is also used for making Jam, Squash and Juice.          

Kafal Ki Chaat

Ingredients:

Kafal                                  1 kg
Garlic Chives                    100 gm
Spring Onion                    50 gm
Mint Leaves                     10 gm
Coriander Leaves            30 gm
Ginger & Garlic               15 gm
Turmeric                         5 gm
Green Chilly                    4 no.
Mustard Seed                 5 gm
Mustard Oil                    10 ml
Salt to taste



Method

• Take 1 kg kafal
• Roughly cut garlic chives, spring onion, mint leaves, coriander leaves, ginger, garlic and green chilly 
• Take a separate bowl add mustard seed, turmeric powder and salt
• Make a fine paste of all above ingredients using batan (sil batta)
• Add above paste into kafal and mix it properly along with mustard oil
• Garnish it with fresh coriander leaves.
• Can be served as local traditional aperitif of Uttrakhand.