Uttarakhand Kandalee Ka Saag Stinging Nettle Curry

Method

1. 1

   Harvest and handle nettles safely: If using fresh stinging nettles, wear rubber gloves when handling. Pick only the young tender top leaves (first 3 to 4 pairs) — older leaves are tough. Young nettle leaves are bright green and have hair-like stingers on the surface.

2. 2

   Wash the nettles: Still wearing gloves, wash the nettles in several changes of cold water to remove any insects or dirt.

3. 3

   Boil to remove the sting: Bring a large pot of water to a rolling boil. Add the nettles. Boil for 3 to 4 minutes. The boiling completely neutralises the formic acid in the stingers — after boiling the nettles are completely safe to handle with bare hands.

4. 4

   Drain and squeeze: Drain the boiled nettles into a strainer. Run cold water over them. Once cool, squeeze firmly in your hands to remove all the water.

5. 5

   Chop roughly: Roughly chop the squeezed boiled nettles. If using the flour-thickening method, add 2 tbsp rice flour to the chopped nettles and mix.

6. 6

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide pan until smoking. Reduce to medium.

7. 7

   Fry garlic: Add crushed garlic. Fry 30 seconds until golden.

8. 8

   Add cumin, dried chilli and asafoetida: Add cumin seeds — crackle. Add dried red chilli and asafoetida. Stir 10 seconds.

9. 9

   Add the cooked nettles: Add the chopped boiled nettles (with flour if using). Add turmeric, red chilli powder and salt. Stir well and cook on medium heat for 5 to 7 minutes until heated through and fragrant.

10. 10

    Serve: Serve with mandua roti or wheat roti. The kandalee saag should taste similar to spinach but with a more mineral, complex flavour.

11. 11

    Note: Kandalee Ka Saag is a foraged wild food preparation of the high-altitude communities of Uttarakhand — particularly in the Garhwal Himalaya above 1500 metres where stinging nettles grow prolifically in spring and early summer. Nettle is one of the earliest spring greens available at altitude — it grows before cultivated vegetables are planted. Nettles are exceptionally nutritious with very high iron, calcium and protein content. In tribal and mountain communities, the boiling of nettles for food is a practice going back centuries.