I love going to the farmers market no matter where I go. So when I walked to the ferry building in San Francisco yesterday, I decided to swing by the market and pick up something for dinner. I picked up some kumquats and Lisbon lemons. I went inside the building. That building is one of my favorite places to visit, yummy baked goods, flavorful olive oils, natural soap, ice-cream, so many fun things to try.
There is a shop that is my favorite shop, they carry different kinds of mushroom among other interesting things. I visit them every time I go there. Today I saw some morels, ramps and fiddlehead ferns. I was so excited because I have never cooked ramps or fiddlehead before. I bought them and planned my dinner around it.
Today I saw some morels, ramps and fiddlehead ferns. I was so excited because I have never cooked ramps or fiddlehead before. I bought them and planned my dinner around it.
When I started reading about it I found out that even though Fiddlehead ferns are not common across India, the northern states of India use it when in season. In Kashmir region, these are pickled as well. You cook it with some dry spices with potatoes.
In Nepal it is used as well. I remembered that when I visited Nepal in Feb 2015, I had eaten ‘ Neuro ko Tarkari’ and I had loved it . So today I decided to make a Nepalese recipe with these fiddleheads.
Like all other Nepalese recipe, it is very easy to make and quite simple.
- 3-4 cups Fiddlehead ferns
- 2-3 tbsp Clarified butter/ Ghee
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp cumin seeds
- 1/8 tsp turmeric powder
- 1 green chili chopped
- 2-3 cloves of garlic chopped
- 1/2 tsp Cumin powder ( optional)
- 1/2 tsp coriander powder (optional)
- With a soft brush remove the brown fuzzy part from the ferns
- Cut off the fat, tough stems ( just like asparagus)
- Boil a pot of salted water and blanch the ferns
- Chop roughly or leave it whole. I left mine whole since they were baby size
- Heat ghee, when hot add fenugreek seeds, cumin seeds chili and turmeric
- Add chopped garlic and saute lightly. Dont let the garlic burn
- Add the blanched ferns
- Saute for a couple of mins, add the ground spices
- Serve as a side dish