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Lingdi ki sabzi
Fiddlehead fern curry
लिंगड़ी की सब्ज़ी: Kullu and Mandi monsoon fiddlehead ferns stir-fried with onion, garlic and chilli
When the monsoon arrives in the Kullu and Mandi valleys, coiled fiddlehead ferns (lingdi) appear along streams and in village markets, and families cook them as a quick dry sabzi with onion, garlic and chilli, or pickle them for winter. The young fronds taste a little like asparagus and green beans, with a pleasant snap. Only eat edible fiddlehead species from a trusted seller, and always cook them well: undercooked ferns can upset the stomach. The common mistake is skipping the blanching, which leaves them bitter and unsafe; boil them first, then fry. Chef's tip: rub off the brown papery scales under running water before trimming; they hold grit.
- Total time
- 28 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sabzi
- 14 oz fiddlehead ferns (lingdi)scales rubbed off, cut into 4 cm pieces
- 2 tbsp mustard oil
- ½ tsp cumin seeds
- 1 onionsliced
- 4 garlic cloveschopped
- 2 green chilliesslit
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- ¾ tsp salt
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Method
0/5 doneStep 1: Boil 14 oz fiddlehead ferns (lingdi) in plenty of salted water for 8–10 minutes until tender, then drain and rinse. Throw away the water.
10 minStep 2: Heat 2 tbsp mustard oil in a kadhai until it smokes, then lower the heat. Add ½ tsp cumin seeds and let it crackle.
1 minStep 3: Add 1 onion and fry 4 minutes until soft and golden, then add 4 garlic cloves and 2 green chillies and fry 1 minute.
5 minStep 4: Add the ferns with ¼ tsp ground turmeric, 1 tsp ground coriander and ¾ tsp salt and stir-fry 3–4 minutes on medium-high until heated through and lightly browned in places.
4 minStep 5: Sprinkle with ½ tsp dry mango powder (amchur), toss and serve hot with rotis.
1 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 4 g
- Carbs
- 10 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lingdi ki sabzi take?
- About 28 minutes in total: 10 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
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