Curries and Gravies

Chhurpi Ningro Curry


Chhurpi – 250 gms
Ningro (Wild fern) – 12 stems, cut into 1 inch pieces
Chopped onion – 1/2 cup
Green chillies – 3 to 4 pieces
Paanch phoron (a mixture of asafoetida, dry coriander, cumin seeds, fenugreek etc.) – 1/2 tbsp
Turmeric powder – 1/4 tbsp
Salt – 1 tsp

1. Heat oil and add paanch phoron spices; fry chopped onions till it becomes golden brown. Then add chillies and turmeric powder.
2. Fry finely cut pieces of ningro and add a little amount of water, cook for 10 minutes.
3. Season chhurpi and simmer briefly for 10 to 15 minutes.
4. Serve curry with cooked rice.

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