Sisunak Saag

Stinging nettle greens (sisun/bicchu buti) — the stingers neutralised by boiling — cooked with mustard oil, garlic, and green chillies into a dark, mineral-rich saag. A seasonal forager's dish unique to the Himalayan foothills, sisunak saag is packed with iron and eaten in spring when the young nettle shoots emerge across Kumaon's hillsides.