The Sisunaak ka Saag / Bichoo saag is a badass plant that once touched can give you an itch and rashes that last for a couple of hours. This edible plant can be made into a scrumptious and nutritious Kumaoni classic, which is well worth the effort taken to make it. This is a dry curry made of nettle leaves, locally called ‘bicchu ghaas’. It is a nutritious dish from Uttarakhand. The plant is boiled, converted into a fine pulp, cooked slowly and garnished with butter.
Ingredients for Sisunaak ka Saag:
|Sisunaak||1 Bag (1 kg) (Use only tender leaves)|
Directions to Make:
- Boil sisuna leaves till they become soft and pulpy. Then drain and rinse them.
- Heat oil in a kadai, and fry jakhia seed in it.
- Add boiled sisuna leaves and salt to taste, then cook for few minutes.
- Garnish with butter and serve with rice.