Recipies

Nettle Leaf Curry (सिस्नुको साग)

About Nettle Leaf Curry (सिस्नुको साग)

Nettle Leaf Curry, known as 'Sisnu ko Saag' in Nepali, is a nutritious and traditional dish made from the leaves of the stinging nettle plant. It is a popular vegetable dish in Nepal, especially in rural areas, and is valued for its unique flavor and health benefits. It's often consumed as a side dish with rice or other staple foods.

Picture of Nettle Leaf Curry

History

The consumption of nettle leaves in Nepal has a long history, deeply rooted in the resourcefulness of rural communities. Historically, when access to a variety of vegetables was limited, people utilized readily available wild plants like nettle. The plant grows abundantly in many parts of Nepal, especially in hilly and mountainous regions, and its use as a food source likely stemmed from the need for accessible and nutritious sustenance. Over time, it transitioned from a survival food to a well-loved traditional dish. The processing methods, such as boiling and cooking, were developed to neutralize the stinging effect of the plant's leaves. Today, Sisnu ko Saag is not just a dish but also carries a cultural and historical significance, connecting Nepali people with their heritage and the natural environment.

Fact 1

Nettle leaves have stinging hairs that need to be removed through cooking or processing.

How to prepare?

Nettle Leaves (Sisnu ko Saag) - 500 grams, fresh or driedOnion, finely chopped - 1 mediumGarlic, minced - 2 clovesGreen Chillies, slit - 2-3 (optional)Cooking Oil - 2 tablespoonsTurmeric Powder - 1/2 teaspoonSalt - To tasteFenugreek Seeds (methi) - 1/2 tsp

Learn step by step to prepare Nettle Leaf Curry

  • 1
    If using fresh nettle leaves, wear gloves to handle them. Wash the leaves thoroughly.
  • 2
    Boil the nettle leaves in water for about 5-10 minutes or until they soften. This also removes the stinging effect. Drain the water.
  • 3
    Heat oil in a pan or wok over medium heat. Add fenugreek seeds and allow it to splutter.
  • 4
    Add the finely chopped onion, minced garlic, and green chilies (if using). Sauté until the onions turn golden brown.
  • 5
    Add the boiled nettle leaves to the pan. Stir well to combine it with the sauteed onion and garlic.
  • 6
    Add turmeric powder and salt to taste. Mix well and let it cook for a few more minutes.
  • 7
    Cook on medium-low heat for another 5-7 minutes while stirring occasionally to prevent from sticking on the bottom.
  • 8
    Once cooked, serve hot as a side dish with rice or other staple foods.
quiz