Ingredients:

• 250 g – chhurpi
• 12 stems – ningro (wild fern) (cut into 1 inch piece)
• 1 – onion, chopped
• 3 – Green chillies
• 1/2 tbsp – paanch phoran (a mixture of asafoetida, dry coriander, cumin seeds, fenugreek, etc.)
• 1/4 tbsp – Turmeric powder
• 1 tsp – salt

Method:

1. Heat oil and add the paanch phoran. Fry chopped onion till it becomes golden brown.
2. Add chillies and turmeric powder.
3. Fry finely cut pieces of ningro and add a little water. Cook for 10 minutes.
4. Season with chhurpi and let it simmer briefly for 10-15 minutes.
5. The curry is ready to be served with cooked rice.

Recipe courtesy of Priya Ahluwalia