Every state has its regular food habits and so is the case for Sikkim. The Sikkimese cuisine shows a variety of vegetarian and non vegetarian food items in it. Among the vegetable dishes, the Sikkim recipe Chhurpi-Ningro curry is one of the most popular food item of the Sikkimese.
Chhurpi-Ningro Curry is a hot favorite dish of the Sikkimese which is one of the popular dishes to follow the everyday meals. Chhurpi is a traditional cottage cheese which is produced from the milk of yak and cow. Nigro is basically an alpine fern which is largely found in the Sikkim region of the Himalayan foothills.
Ingredients needed for cooking the Sikkim cuisine Chhurpi-Ningro Curry
- 250 gm chhurpi
- 12 stems ningro
- 3-4 green chilies
- 1/2 tbs paanch phoran
- 1/4 Tablespoon turmeric powder
- 1 Teaspoon salt
Method of preparing Chhurpi-Ningro Curry
First of all put the frying pan over an oven and then pour oil in it. Once the oil becomes hot, then add paanch phoran which is basically a mixture of cumin seeds, fenugreek, asafoetida, dry coriander, etc. in it. Fry the finely chopped onions in the oil until they become brown. To give spicy taste to the dish, add chopped green chillies and to give a delightful color add turmeric powder in it.Finally dump all the pieces of Nigro which is cut into1 inch pieces into the pan and add a little amount of water in it and cook the whole matter for 10 minutes. The simmer and chhurpi should have be seasoned nearly for 10 to 15 minutes.
