Sikkim Ningro Fiddlehead Fern Stir Fry Seasonal Wild Lepcha

Method

1. 1

   Prepare ningro: wash fiddlehead ferns thoroughly in several changes of cold water.

2. 2

   Trim any dry ends. Some people briefly blanch ningro in boiling water for 2 minutes to reduce any mild bitterness — drain and squeeze dry if blanching.

3. 3

   Heat 1 tbsp mustard oil to smoking in a wide pan. Reduce to medium-high.

4. 4

   Add sliced garlic — fry 1 minute until golden. Add slit green chillies.

5. 5

   Add the prepared ningro. Add turmeric. Toss on high heat.

6. 6

   Cook on medium-high heat for 6 to 8 minutes, tossing regularly, until the ningro is completely cooked through and any moisture has evaporated.

7. 7

   They should be tender but retain a pleasant slight crunch.

8. 8

   Season with salt.

9. 9

   Finish with a squeeze of fresh lemon juice.

10. 10

    Serve immediately with rice or dhedo.