Lingri ki Sabzi
Foraged fiddlehead ferns (lingri) stir-fried with mustard oil, garlic and local spices, a monsoon-season delicacy from the mid-hills of Himachal.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9 g
- carbs
- 10 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 140 kcal
Instructions
- 1
Wash the lingri (fiddlehead ferns) well to remove any dirt. Chop them roughly.
- 2
Boil them in water for 2 minutes. Drain all the water away.
- 3
Heat mustard oil in a kadai (deep pan) until it starts to smoke gently.
- 4
Add cumin seeds. Let them sizzle and pop.
- 5
Add garlic and onion. Fry them until they turn golden.
- 6
Stir in turmeric and red chilli powder. Add the boiled lingri.
- 7
Stir and fry over medium heat for 8-10 minutes until soft.
- 8
Stir in the salt. Serve the dish hot.
Chef's tips
Always boil wild ferns briefly before cooking to remove bitterness and make them safe to eat. Buy lingri from a trusted seller.
Ingredient substitutions
- lingri → asparagus tips (less authentic)
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat briefly in a pan on medium heat.
Common mistakes to avoid
- •Skipping the quick boiling step, which leaves behind a bitter taste.
Serving suggestions
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