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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. |
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Making Procedure |
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1.
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Heat oil and add Paanch phoran spice, fry chopped onion till it becomes golden brown,
add chilies and turmeric powder.
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2.
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Fry finely cut pieces of Ningro and add a little amount of water, cook for 10 min.
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3.
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Season Chhurpi and simmer briefly for 10-15 min.
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4.
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Now serve curry with cooked rice.
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Ingredients (Serves 4 to 6) |
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250 gm: Chhurpi
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12 stems: Ningro (wild fern)
(cut into 1 inch piece)
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1/2 cup: Onion, chopped |
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3-4 : Green chilies |
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1/2 tbs: Paanch phoran (a mixture of asafoetida, dry coriander, cumin seeds, fenugreek,
etc.)
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1/4 Tablespoon: Turmeric powder
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For soup: About 3 litres of clear bone soup beef/ pork/ mutton / chicken stock.
Add 1 |
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1 Teaspoon: Salt
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