Sisunaak Ka Saag – Stinging Nettle Grass

sisunaak ka saag

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)
  Jakhiya 25 Gram
  Salt To Taste
  Oil 2 Teaspoon
  Butter 50 Gram

Directions to Make:

  1. Boil sisuna leaves till they become soft and pulpy. Then drain and rinse them.
  2. Heat oil in a kadai, and fry jakhia seed in it.
  3. Add boiled sisuna leaves and salt to taste, then cook for few minutes.
  4. Garnish with butter and serve with rice.
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