Churpi ningro
Churpi ningro, from above
VegSikkim

Churpi ningro

Fiddlehead fern cooked with soft churpi cheese. Sikkim's spring special.

30 minTime
10 gProtein each
mediumSpice
Ferns from the forest2 chapters · 1 min read

Make it your way

Grandma's wayNingro, churpi, spring.
The original
123kcalsame
10 gproteinsame
2 gfibresame
30minutessame

Churpi ningro as Sikkim makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fiddlehead fern300 g ningro, cleaned and cut
Chhurpi, soft150 g soft churpi
Cooking oil (vegetable oil)1 tbsp
Onion1 medium, sliced
Garlic4 cloves, chopped
Tomato1 large, chopped
Green chilli3, slit
Turmeric (ground turmeric)a pinch
Saltto taste

Method

4 steps
  1. 1Wash the fiddleheads well and trim the tough ends. Blanch for 2 minutes and drain.
  2. 2Heat oil, fry onion, garlic and chillies until soft, then add tomato and turmeric.
  3. 3Add the ferns and salt and cook for 5 minutes.
  4. 4Crumble in the churpi and stir until creamy.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Churpi ningro: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Thenthuk50 min
With a main Phagshapa60 min
To drink Sol kadhi40 min
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