Roasted Kirkasaali (Tandulsa)

Kirkasali is another vegetable that is very specific to North Karnataka area. This is again another high iron recipe.


Fresh kirkasali leaves cleaned and finely cut 2 cups, peeled, finely cut and crushed garlic cloves 5-6, 1 medium sized onion finely cut (optional), 1 or 2 longitudinally cut green chillies, oil for seasoning, cumin seeds and hing (asafoetida).


  • Heat the oil in a kadai or flat bottomed vessel. 
  • Season with cumin seeds, asafoetida and then add green chillies and the crushed cut garlic.
  • When the garlic turns brown, add the finely cut onion Keep the vessel covered for 2-3 minutes on low fire to cook the onion.
  • When the onion turns transparent, transfer the cut kirkasali leaves, add salt and mix well using a big spoon.
  • Cover the vessel and let the vegetable cook on low fire for 5 – 7 minutes.

Tips and Tricks:

  • You can add fresh grated coconut at the end. This gives a very good flavour.

Typically Served With:

Serve with jowar rotti or chapatti.


One Response

  1. Do you know what is the English name for this vegetable? I searched it a lot on google but couldn’t manage to find this one!


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