Ningro ko Tarkari
Fiddlehead fern curry — fresh ningro (the tightly coiled new growth of the wild Himalayan fern, harvested in spring) stir-fried with onion, ginger, green chilli, and turmeric in oil, then simmered briefly with a small amount of water until tender. The ningro has a grassy, slightly bitter, asparagus-like flavour that is highly seasonal; Sikkimese households forage for it along forest edges and stream banks from March to May. Sometimes cooked with dried fish for additional depth. One of the most beloved spring preparations in Sikkim, anticipating the same seasonal excitement that fiddlehead ferns generate in Northeast Indian, Japanese, and North American forest cuisines.
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Recipe
Ingredients
|
200 grams | Wild Fern |
|
1 medium | Potato , peeled and cubed |
|
1 medium | Tomato , chopped |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Salt , to taste |
|
1 cup | Water |
|
2 cloves | Garlic , finely chopped |
|
1 small | Onion , thinly sliced |
|
— | Cilantro , fresh, for garnish |
Instructions
- 1 Clean the ningro thoroughly under running water to remove any dirt.
- 2 Peel and dice the potato into small cubes.
- 3 Chop the tomato, onion, and garlic finely.
- 4 Heat mustard oil in a pan over medium heat.
- 5 Add cumin seeds and let them splutter.
- 6 Add chopped garlic and onion, sauté until golden brown.
- 7 Add chopped tomatoes and cook until soft.
- 8 Stir in turmeric powder, red chili powder, coriander powder, and salt.
- 9 Add the diced potatoes and sauté for a few minutes.
- 10 Add the cleaned ningro and mix well with the spices.
- 11 Pour in the water, cover, and let it simmer until the potatoes are cooked and the water is absorbed.
- 12 Adjust salt to taste.
- 13 Garnish with fresh coriander leaves before serving.
Tips
Ensure the ningro is cleaned thoroughly as it can have a lot of dirt. Adjust spices according to your taste preference.