Himachal Lingdu Fiddlehead Fern Wild Spring Mountain Garlic

Method

1. 1

   Wash lingdu thoroughly in cold running water — the young coiled fronds often carry forest debris. Trim any dry or tough ends.

2. 2

   Blanch in boiling salted water for 3 minutes.

3. 3

   Drain. Plunge into cold water to stop cooking. Drain completely.

4. 4

   Heat 2 tbsp mustard oil to smoking in a wide pan. Reduce to medium-high.

5. 5

   Add thinly sliced garlic — fry 1 minute until golden.

6. 6

   Add slit green chillies. Stir 20 seconds.

7. 7

   Add blanched lingdu. Add turmeric. Toss on high heat for 5 to 6 minutes until cooked through and any remaining moisture evaporates.

8. 8

   The ferns should be tender but retain a pleasant firmness.

9. 9

   Season with salt. Add a squeeze of lemon juice.

10. 10

    Toss once more. Serve immediately.