Recipies

Ningro (निङ्ग्रो)

About Ningro (निङ्ग्रो)

Ningro refers to the young, tender shoots of fiddlehead ferns, a seasonal delicacy in Nepal, particularly popular in the hilly and mountainous regions. It is consumed as a vegetable and is known for its unique, slightly bitter flavor and distinctive curled appearance. Ningro is typically harvested during the monsoon season and is a significant part of the local cuisine.

Picture of Ningro

History

The consumption of Ningro in Nepal has deep roots in traditional mountain culture. For generations, rural communities have relied on wild edible plants like fiddlehead ferns as a valuable food source, especially during the monsoon season when other vegetables are scarce. The knowledge of when and where to harvest ningro, as well as how to prepare it safely (some varieties can be toxic if not cooked properly), has been passed down through families. Its popularity continues in the Nepali diet, showcasing the connection of the local population with their environment and its natural resources. It is a classic example of adapting to the local environment for nutritional requirements and food security.

Fact 1

Ningro is a seasonal food, available primarily during the monsoon months.

How to prepare?

Ningro - 500 gramsOnion - 1 medium, choppedGarlic - 2-3 cloves, mincedGinger - 1 inch, mincedGreen chilies - 1-2, slit (optional)Mustard oil - 2 tablespoonsTurmeric powder - 1/2 teaspoonSalt - to taste

Learn step by step to prepare Ningro

  • 1
    Clean the Ningro thoroughly by washing away any dirt. Remove any brown or discolored parts and cut the curls into 2-3 inch pieces.
  • 2
    Blanch the Ningro: Boil water and add the Ningro for 2-3 minutes. Remove and drain.
  • 3
    Heat mustard oil in a pan or wok over medium heat.
  • 4
    Add chopped onions and saute until golden brown.
  • 5
    Add minced garlic and ginger and saute for a minute until fragrant.
  • 6
    Add green chilies (if using) and stir.
  • 7
    Add turmeric powder and stir for a few seconds.
  • 8
    Add the blanched Ningro to the pan.
  • 9
    Add salt to taste and stir well to combine with the spices.
  • 10
    Cover the pan and cook for about 5-7 minutes, stirring occasionally, until the Ningro is tender.
  • 11
    Serve hot as a side dish with rice or roti.
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