Lingru Madra
Lingru Madra is a Himachali specialty where fiddlehead ferns are cooked in a yogurt gravy. It pairs well with rice.
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Cooking tools:
- Pressure cooker
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 500 grams Lingad/Fiddlehead ferns, chopped
- 2 cups Yogurt
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Red chilli powder
- 1 tablespoon cumin seeds
- 1 tablespoon Coriander powder
- Ghee
- 1 bowl Malai
- Cinnamon
- Cloves
- Bay leaf
- Dry coconut pieces
- Cashew nuts
- Almonds
- Salt to taste
- Black pepper corns
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