Sisunak Saag

Wear gloves when handling fresh stinging nettles to avoid skin irritation. Pick only the tender young leaves and tips. Wash thoroughly under running water.

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.

Heat mustard oil in a heavy pan over high heat until smoking. Reduce to medium heat.

Add cumin seeds and let them crackle for 30 seconds.

Add minced garlic and chopped green chillies. Sauté for 1 minute until the garlic turns light golden.

Add chopped onions and cook for 5–6 minutes until translucent and lightly browned.

Add chopped tomatoes and cook for 4 minutes until they soften and the oil begins to separate.

Add turmeric powder, red chilli powder, and coriander powder. Stir and cook the masala for 2 minutes.

Add the blanched and chopped nettle leaves. Mix well to coat with the masala. Cook on medium heat for 5–7 minutes, stirring occasionally.

Finish with a squeeze of lemon juice and adjust salt. Serve hot with mandua (finger millet) roti or steamed rice.