Wild stinging nettle leaves stir-fried with potato and mustard oil — the signature wild green preparation of the Lepcha people, the original inhabitants of Sikkim.
Ingredients
400g fresh stinging nettle leaves (sishnu — use only the young tender top leaves; handle with rubber gloves; sting disappears completely on cooking)
2 medium potatoes — boiled and cubed
3 garlic cloves — thinly sliced
2 green chillies — finely chopped
1 tbsp mustard oil
1/4 tsp turmeric
Salt to taste
Method
Wear rubber gloves to handle raw stinging nettle.
Select only the tender young top leaves. Wash thoroughly in cold water.
Blanch in boiling water for 2 minutes. Drain immediately.
Plunge into cold water. The sting is completely eliminated by heat. Squeeze firmly to remove all water. Roughly chop.
Heat 1 tbsp mustard oil to smoking in a pan.
Reduce to medium-high. Add sliced garlic — fry 1 minute until golden. Add finely chopped green chillies.
Add the boiled potato cubes. Toss and fry 3 minutes until slightly golden.
Add the blanched chopped nettle. Add turmeric.
Toss on high heat for 4 to 5 minutes until completely dry and well-combined with the potato.