'Sisunak Saag,’ also known as 'Stinging Nettle Greens Curry,’ is a traditional Pahari dish that originates from the mountainous regions of India, particularly Himachal Pradesh and Uttarakhand. This dish showcases the use of locally foraged stinging nettle leaves, which are rich in nutrients and believed to have medicinal properties. To prepare Sisunak Saag, stinging nettle leaves are carefully collected and cleaned to remove the stinging hairs. The leaves are then boiled until tender and chopped. The chopped leaves are cooked with a blend of spices, including cumin, red chili, and asafoetida. The dish is often enriched with ghee (clarified butter) for added flavor and richness.
Sisunak Saag offers a unique taste with earthy undertones and a slight bitterness. It is often served with steamed rice or local flatbreads like 'Baadi.’ The use of foraged ingredients like stinging nettle leaves reflects the resourcefulness of Pahari cuisine. This dish not only provides a unique culinary experience but also offers a glimpse into the region’s connection to nature and the use of indigenous plants for both nutrition and flavor. Sisunak Saag is a celebration of Pahari culture, tradition, and the culinary heritage rooted in the local environment.