One of the favorable dishes of the Sikkimese, Chhurpi-Ningro Curry is a simple yet scrumptious dish. Ningro is an alpine fiddle-head fern grown in the Sikkim Himalayan region while Chhurpi is a cottage cheese made from cow or yak milk. When this edible fern is sauted with Churpi the result yummy Chhurpi-Ningro Curry. Not hesitate due to its absence from the restaurants' menu, for it holds high order in the local diet chart.
Ingredients (Serves 6)
- 250 gm: Chhurpi
- 12 stems: Ningro (wild fern) (cut into 1 inch piece)
- 1/2 cup: Onion, chopped
- 3-4 : Green chilies
- 1/2 tbs: Paanch phoran (a mixture of asafoetida, dry coriander, cumin seeds, fenugreek, etc.)
- 1/4 Tablespoon: Turmeric powder
- 1 Teaspoon: Salt
- Heat oil and add Paanch phoran spice, fry chopped onion till it becomes golden brown, add chilies and turmeric powder.
- Fry finely cut pieces of Ningro and add a little amount of water, cook for 10 min.
- Season Chhurpi and simmer briefly for 10-15 min.
- Now serve curry with cooked rice.