AI-generated image
Lingdi ki sabzi
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
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
