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The wonderful edible plant known as ninggure, or wild fern, grows in Nepal's hilly regions. Known for its distinct taste and high nutritious content, ninggure is slowly becoming more and more renowned outside of its native region. It is a healthy ingredient, high in vitamins, minerals and antioxidants added to many dishes and often consumed tender, i.e. soon after they appear. Given how Neygut is integral to Nepali cuisine, it is not uncommon to find seasonal or regional dishes that pay homage to the culinary traditions of a place. In many of these dishes, Ninggure is the star ingredient, experience how well its flavours can be balanced or enhanced with other ingredients and styles of preparation. These easy yet delicious recipes are sure to encourage even the most seasoned cook to experiment with this wild green in the kitchen
Ninggure Stir-Fry
The flavourful and simple Ninggure stir-fry recipe reflects the spirit of home cooking in Nepal. First, prepare the Ninggure ferns by washing and slicing them. Add the finely sliced garlic and ginger to a pan of heated oil, letting them sizzle and release their aroma. Stir-fry the Ninggure over medium heat until it begins to crisp up a bit. For an authentic touch, season with salt, turmeric, and a small teaspoon of Nepali masala (a powdered spice mix of cumin, coriander, turmeric, fenugreek, and chilli peppers) . To bring out the earthy flavour of the ferns, add a squeeze of fresh lemon juice to finish the dish. This stir-fry is usually served alongside dal bhat can be eaten as a light comforting meal on its own.
Image Credit: Wikimedia Commons
Ninggure ko Tarkari
The wild ferns are turned into a popular main course with the help of the cosy curry, Ninggure ko Tarkari. To start, fry chopped garlic, ginger, and onions in oil until golden brown. Cook the diced tomatoes until they become sauce-like by adding more. To make a fragrant base, sprinkle in the red chilli powder, cumin, coriander, and turmeric. Stir. Next, add some water or vegetable broth to the pot and add the chopped and cleaned Ninggure ferns. At the last bit of͏ cooking, you can put a scoop of yoghurt or a splash of coconut milk for a smoother texture . Add salt as per your taste and garnish fresh cilantro leaves as a topping. This stew makes up a full meal when served hot with roti or warm rice.
Ningure ko Achar
Ningure ko Achar is a spicy and tangy pickle that goes well with a lot of Nepali dishes. To make this, first blanch the washed Ninggure ferns in boiling water for a few minutes, then submerge them right away in freezing water to preserve their crunchy crunch and vivid green colour. After draining, roughly cut the ferns. Combine the green chillies, finely sliced garlic, and ginger with the mustard oil in a separate bowl. Add salt to taste, turmeric powder, and sesame seeds that have been toasted and crushed. Mix this mixture with the chopped Ninggure, making sure to coat the ferns thoroughly in the oil and spices. You can add a squeeze of lemon juice or a pinch of asafetida (hing) for an additional flavour boost. Before serving, let the pickle sit for a few hours or overnight. The flavours of this spicy achar will only get better with time, if kept in the refrigerator in an airtight container.
Ningure ko Jhol
Ningure ko Jhol is a nutritious and light soup that's ideal as a hearty dinner or on chilly nights. In a pot with a little oil, start by sautéing finely chopped onions, garlic, and ginger. Stir in the chopped and cleaned Ninggure ferns and let them wilt for a few minutes. Add the chicken or vegetable broth and boil it gently. For further flavour depth, season the soup with turmeric, cumin, and a bay leaf. You can add chopped potatoes or any other desired vegetable for extra depth. Heat up some ghee or oil in a different pan, add some cumin seeds, dried red chillies, and a little sprinkle of asafetida to make a tempering. Add a little freshly squeezed lemon juice and fresh cilantro leaves as garnish. This hearty jhol may be a filling dinner on its own and is typically eaten with crusty bread or rice on the side.
Ningure ko Bhatmas
Ningure ko Bhatmas is a meal high in protein that blends the crispness of roasted soybeans with the earthiness of wild ferns. To begin, dry roast the soybeans in a skillet until they become golden brown and fragrant. Heat some oil in the same pan, then finely chop the garlic and ginger and cook until fragrant. Stir-fry the chopped and cleaned Ninggure ferns until they start to soften. Add the roasted soybeans and simmer for an additional few minutes to let the flavours combine. Add a pinch of Nepali masala, turmeric, and salt to taste. You can add a pinch of red chilli powder or finely chopped green chillies for extra heat. Sprinkle the chopped cilantro leaves on top and lastly squeeze fresh lemon juice over the meal. This yummy and healthy mix is often eaten as an appetiser or as a side food, showing the use of Ninggure in Nepali cooking.
Image Credit: Wikimedia Commons
The simplicity and richness of Nepali food is reflected in these recipes. Play around with these dishes to get the good stuff from wild ferns and keep local dishes entact. Include Ninggure to your recipe and savour the nutty ingrained flavour of this wonderful item.
