Fiddlehead Ferns are healthy greens that one can find during winter or at the end of the winter season in India. These are quite seasonal, and it’s hard to find them in any part of the country. In my growing-up years, we used to eat them as stir-fries mostly, and my Mom cooks a simple version of Fiddlehead ferns that I’m sharing here today. In Bengal, the local name of these green is Dheki Shak. This Dheki Shak bhaja tastes delicious when served with steamed rice along with a dollop of Kasundi. Easy to cook, I hope you’ll enjoy trying this recipe whenever you find a bunch of Fiddlehead ferns.
Fiddlehead Ferns stir fry/Dheki Shak bhaja
Fiddlehead Ferns are healthy greens that one can find during winter or at the end of the winter season in India. Fiddlehead Ferns stir fry/Dheki Shak bhaja is an easy to cook, delicious dish that gets another layer of texture from fresh coconut. It tastes great with rice, serve with a dollop of Bengali mustard sauce/Kasundi.
Ingredients
- 300g- Fiddlehead ferns/Dheki Shak
- 2 tbsp- Mustard oil
- ½ tsp- Turmeric powder
- 1- Green chilli (cut into halves)
- 1/3 cup- Fresh grated coconut
- Salt to taste
Instructions
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Chop off the root parts from the fiddlehead bunch. Now chop the greens and transfer them to a colander. Wash under running water and keep aside to drain.
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Heat oil in a deep frying pan/kadai. Add the greens, turmeric powder, salt, and green chilli. Mix well, cover and cook over medium heat until done. The moisture from the green will help to cook them thoroughly, no need to add water here. Keep stirring in between.
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Mix in the grated coconut when the greens are done. Fry for 2-3 minutes more uncovered.
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Remove from the heat. Serve hot as a side with rice. You can serve this shak with kasundi as well.
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