Lingura ki Sabzi
A stir-fried preparation of lingura, the tender fiddlehead fern shoots foraged from Kumaoni forests each spring, cooked simply with garlic and mustard oil.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 110 kcal
Equipment
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 7 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 110 kcal
Instructions
- 1
Wash the lingura (fiddlehead fern) thoroughly and trim off the tough ends. Cut into short pieces.
- 2
Boil the pieces in salted water for 3–4 minutes. Drain the water well.
- 3
Heat mustard oil in a frying pan until it smokes gently. Lower the heat.
- 4
Add cumin seeds and dried red chilli. Let them sizzle in the oil.
- 5
Add sliced garlic and onion. Fry until they turn golden.
- 6
Add the boiled lingura. Stir well to coat the pieces in the spiced oil.
- 7
Sprinkle in turmeric and salt. Mix everything thoroughly.
- 8
Cook on medium heat for 6–8 minutes, stirring now and then. Cook until tender with a slight bite.
- 9
Squeeze in a little lemon juice if you like.
- 10
Serve hot as a side dish.
Chef's tips
Always boil lingura briefly before cooking to remove any bitterness and make it safe to eat. Do not overcook it, or it will lose its crisp texture.
Ingredient substitutions
- lingura → asparagus tips, for a similar texture when unavailable
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat briefly in a pan over medium heat.
Common mistakes to avoid
- •Skipping the boiling step before frying
- •Cooking too long until the fern turns mushy
Serving suggestions
Cooked Lingura ki Sabzi?
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