Brief: Sisunak (Nettle)saag is enhanced by high nutritious value. The leaves from where this saag is prepared are locally known as “Bichhu Ghas” and Kandali in Garhwal region. It is a green leafy vegetables dish and is liked by everyone. (Nutritional Composition: – Mg, Iron). Pick only tender leaf if being picked from the wild.
- Sisunak (Kandali) – 2 Kg
- Jakhiya – 50 gm
- Salt to taste
- Oil – 30 ml
- Take small leaves of Bichu, boil them in water and cook well, till the leaves become pulpy.
- Wash the pulp 3 times and drain the water and grind it.
- Heat oil in a thick-bottomed pan add Jakhiya stirs well add the pulp and fry. Add salt.
- Garnish with tomato and butter. Serve hot with boiled rice.