Fiddlehead ferns stir-fried with garlic and mustard oil — the prized seasonal wild vegetable of the Sikkim forests, collected in spring and greatly anticipated each year.
Ingredients
400g ningro (fresh fiddlehead ferns — the tightly coiled young fronds of bracken fern; available in spring at mountain markets; substitute with asparagus if ningro is unavailable)
4 garlic cloves — thinly sliced
2 green chillies — slit
1 tbsp mustard oil
1/4 tsp turmeric
Salt to taste
Fresh lemon juice to finish
Method
Prepare ningro: wash fiddlehead ferns thoroughly in several changes of cold water.
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.
Heat 1 tbsp mustard oil to smoking in a wide pan. Reduce to medium-high.
Add sliced garlic — fry 1 minute until golden. Add slit green chillies.
Add the prepared ningro. Add turmeric. Toss on high heat.
Cook on medium-high heat for 6 to 8 minutes, tossing regularly, until the ningro is completely cooked through and any moisture has evaporated.
They should be tender but retain a pleasant slight crunch.