Plant-Based Himalaya


Fiddlehead fern is the young shoots of the edible ferns. They are foraged from the ostrich fern that are spiral in shape and look like young tightly coiled scrolls coming out of the ground. They grow in shade or damp areas and are usually harvested in spring. It has a unique taste which is a blend of okra and asparagus. If you find a big spiral fiddlehead fern, they are a bit crunchy. The one I found in the market is a bit unusual or rare to find. They look more like greens/saag. This had a mild crunchy texture. This is a very seasonal plant that comes out only in the spring. Fiddlehead lovers are especially excited and wait for this time of the year to pick them in the early morning before they are gone. I have seen lines of locals picking them early in the morning by the shore of Phewa lake. 

Fiddlehead Fern: 2 cups
Potato: 2 medium
Onion: ½ medium
Tomato: 4 small

Oil: 1 tbsp
Cumin Seed: ½ tsp
Cumin Powder: 1 tsp
Garlic: 2 cloves
Ginger: 20 gm
Green Chilli: 2


  1. Wash Niuro and cut the top young parts. 
  2. Wash the potatoes thoroughly and cut them into small squares.
  3. Heat a pan. Add oil then add thinly sliced red onion. 
  4. Fry for a few seconds then add chopped potatoes.
  5. Mix well and cover with a lid.
  6. Cook in medium heat for a minute and stir.
  7. Close the lid and cook for another minute. 
  8. Grind garlic, ginger, and green chilies and add in the pan with cumin powder, turmeric, and salt. 
  9. Mix well for a few seconds then add niuro. Close the lid and cook for 2 minutes.
  10. Take the lid off and add chopped tomatoes. Mix well and cook for 3 minutes. 
  11. Take the lid off. Mix well and close the lid.
  12. Turn the stove off and let the spices blend.
  13. Mouthwatering and crunchy niuro curry is ready to serve with rice and a side of dal.  

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