Lingdu( fiddle head Ferns ) Himachali Recpies
Lingdu ka Madra
1 kg Fiddle head fern(Lingdu)
11/2kg Curd
50 ml mustard oil
Fresh coconut chopped 100gms
Date chopped 100 gms( dated add sweetie touch to the madra (other dry fruits optional)
1 tsp turmeric powder
¼ tsp heeng (asafiotida)
1 spoon red chili powder 8)
Whole dry spices- 2 bay leaves 2-3 whole red chilies, 1/2” piece cinnamon, 6cloves, 4cardamom little crushed to open
salt as per taste 10
Method
Wash pat dry shave them and cut in to small pieces. Heat oil in a heavy bottom pan let it rise to the smoking point , switch off the gas for 2 min , on light on low flames add whole dry spices sauté for few seconds then add heeng ad dry fruits sauté for few seconds add rungdu mix well add turmeric, and salt mix well add curd increase the flames to full and keep steering till starts boiling. Let it cook for 15 minutes till reaches semi thick state. Remove from heat and serve with plain rice.
Lingdu Ki Sabji
1kg Lingdu
1tsp turmeric
1tsp red chilli powder
2tsp dry mango powder
1/4tsp heeng (asafiotida)
50 ml mustard oil
Salt to taste
Wash pat dry shave them and cut in to small pieces almost like saag. Heat oil add heeng add lingdu along with all the spices mix well cook on low flames for 20 minutes saute 2-3 times in between. Serve hot with roti or prantha.
Lingdu ka achaar
1kg Lingadu
250ml Mustard Oil
1 tsp citric acid
Salt to taste
1 teaspoon Turmeric Powder
11/2 tablespoon Red Chilli Powder
¼ tsp heeng ( asafiotida)
2 teaspoon Fennel powder
2 teaspoon Methi Dana
2 teaspoon Rai / mustard seed powder
2 ½ tsp salt
Wash pat dry shave them and cut in to ½” pieces, keep under sun for 1 hour. Heat oil in a pan let it rise to the smoking point add heeng and lingdu sauté for 10 minute on high , switch off the gas, on cooling add all the spices and keep it in an airtight jar . Remember oil should float over the pickle, if its less you can add some more . Serve anytime with rice or roti.
