Chhurpi-Ningro Curry

Cuisines

Best for

Recipe

Ingredients

	100 grams	Chhurpi , dried cheese
	200 grams	Fiddlehead Fern , wild
	1 tablespoon	Mustard oil
	1 teaspoon	Cumin , seeds
	1 medium	Onion , finely chopped
	2 cloves	Garlic , minced
	1 inch	Ginger , minced
	1 medium	Tomato , chopped
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 cup	Water
	—	Salt , to taste
	—	Cilantro , fresh, for garnish

Instructions

1. 1 Soak the chhurpi in warm water for about 10 minutes to soften it.
2. 2 Heat mustard oil in a pan over medium heat.
3. 3 Add cumin seeds and let them splutter.
4. 4 Add the chopped onion, garlic, and ginger. Sauté until the onion turns golden brown.
5. 5 Add the chopped tomato and cook until it becomes soft.
6. 6 Stir in the turmeric powder and red chili powder.
7. 7 Add the softened chhurpi and sauté for 2-3 minutes.
8. 8 Add the ningro (fiddlehead ferns) and mix well.
9. 9 Pour in the water and add salt to taste.
10. 10 Cover and cook on low heat for about 15-20 minutes, or until the ningro is tender and the flavors are well combined.
11. 11 Garnish with fresh coriander leaves before serving.