Sisunak Saag (Nettle Greens)

सिसूण का साग

Traditional side from Kumaon & Garhwal, Uttarakhand

Also spelled: kandali saag, bicchu ghas saag, nettle saag

A foraged winter green made from young stinging-nettle tops. Cooking tames the sting completely and leaves a deep, spinach-like green that hill families have eaten for generations as a tonic against the cold.

Ingredients

  • •Young nettle (sisun / kandali) leaves - handled with gloves
  • •Mustard oil, garlic, dry red chilli
  • •A little rice paste or besan to thicken
  • •Turmeric, salt

How it's made

  1. 1Pick only tender nettle tops, using gloves, and wash well.
  2. 2Boil until fully wilted - this removes the sting entirely.
  3. 3Mash, then temper with mustard oil, garlic and chilli.
  4. 4Thicken lightly and simmer before serving.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.