Uttarakhand Sisunak Stinging Nettle Saag Mountain Wild Green

Method

1. 1

   Wear rubber gloves to handle raw stinging nettle.

2. 2

   Wash thoroughly in cold water. Use only the tender top leaves — discard tough stems. Blanch in boiling water for 2 minutes. The sting is completely neutralised by heat. Drain immediately. Plunge into cold water to stop cooking. The leaves can now be handled safely without gloves. Roughly chop.

3. 3

   Heat 2 tbsp mustard oil in a heavy pan to smoking point.

4. 4

   Reduce to medium. Add cumin seeds — sizzle. Add asafoetida. Add sliced garlic — fry until golden. Add dried red chillies.

5. 5

   Add the blanched chopped nettle leaves. Add turmeric and coriander powder.

6. 6

   Toss on high heat for 3 to 4 minutes.

7. 7

   Add the rice flour dissolved in cold water, stirring continuously to prevent lumps.

8. 8

   This is the traditional Pahadi thickening technique. Simmer 4 to 5 minutes, stirring until the curry thickens to a creamy coating consistency.

9. 9

   Add salt. Taste — nettle has a mineral, earthy flavour quite unlike spinach.

10. 10

    Serve hot with mandua roti or rice. A drizzle of raw mustard oil on top before serving is the Pahadi tradition.