Sisunak Saag
An authentic vegetarian recipe from Uttarakhand, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Stinging nettle leaves (sisunak/bicchu booti), cleaned
40ml Mustard oil
6piece Garlic cloves, minced
120g Onion, finely chopped
3piece Green chillies, chopped
100g Tomato, chopped
5g Cumin seeds
3g Turmeric powder
4g Red chilli powder
5g Coriander powder
6g Salt
15ml Lemon juice
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wear gloves when handling fresh stinging nettles to avoid skin irritation. Pick only the tender young leaves and tips. Wash thoroughly under running water.
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Blanch the nettle leaves in boiling salted water for 3–4 minutes. This completely neutralises the sting. Drain and rinse under cold water. Squeeze out excess water and roughly chop.
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Heat mustard oil in a heavy pan over high heat until smoking. Reduce to medium heat.
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Add cumin seeds and let them crackle for 30 seconds.
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Add minced garlic and chopped green chillies. Sauté for 1 minute until the garlic turns light golden.
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Add chopped onions and cook for 5–6 minutes until translucent and lightly browned.
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Add chopped tomatoes and cook for 4 minutes until they soften and the oil begins to separate.
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Add turmeric powder, red chilli powder, and coriander powder. Stir and cook the masala for 2 minutes.
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Add the blanched and chopped nettle leaves. Mix well to coat with the masala. Cook on medium heat for 5–7 minutes, stirring occasionally.
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Finish with a squeeze of lemon juice and adjust salt. Serve hot with mandua (finger millet) roti or steamed rice.
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Chef's Tips
Always blanch nettles before cooking — this is non-negotiable as it removes the formic acid that causes the sting.
Harvest nettles in spring when the leaves are young and tender; older leaves become tough and lose their delicate flavour.
Mustard oil is the traditional fat for this dish and its pungency complements the earthy nettle flavour perfectly.
Sisunak saag is rich in iron and vitamins — it is considered a superfood in Uttarakhand and is especially valued in winter months.
About This Dish
Sisunak Saag is a traditional vegetarian dish from Uttarakhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Always blanch nettles before cooking — this is non-negotiable as it removes the formic acid that causes the sting. - Harvest nettles in spring when the leaves are young and tender; older leaves become tough and lose their delicate flavour. - Mustard oil is the traditional fat for this dish and its pungency complements the earthy nettle flavour perfectly. - Sisunak saag is rich in iron and vitamins — it is considered a superfood in Uttarakhand and is especially valued in winter months.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy