Chhurpi-Ningro Curry

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Recipe

Ingredients

100 grams	chhurpi (dried Himalayan cheese)
200 grams	ningro (wild fiddlehead ferns)
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
—	fresh coriander leaves 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.