Fiddleheads - egg thoran

Today I am sharing the recipe of Fiddleheads - egg thoran or Kerala style Fiddleheads - egg stir fry, which is a healthy and delicious thoran. Fiddleheads are available in the market for only a few weeks in springtime, and are fairly expensive. We bought it around 4-5 times during the spring time and I prepared this thoran couple of times during that time and my family loved it. 

 

Fiddleheads are the tightly coiled tips of ferns and these are available at some farmers markets or grocery stores only during the early spring. Fiddleheads have a grassy, spring-like flavor with a hint of nuttiness. They taste like a cross between asparagus and young spinach. Foraging for fiddleheads is a favorite spring activity in many areas where they grow. Fiddleheads are a good source of Omega 3 and Omega 6, and are high in iron and fiber. Fiddleheads are even found in the north-eastern states of India. In the Kullu valley in Himachal Pradesh, it is locally known as "lingri" and is famously used to make a pickle "lingri ka achaar". In Darjeeling, Assam and Sikkim regions, it is called "ningro" and is well loved as a vegetable side dish. 

Ingredients

Fiddleheads ~ .55 lb / 250 grams / 2 cups

Eggs ~ 2 nos

Grated coconut ~ 1/2 cup

Onions ~  1 medium sized

Green chillies ~ 4 nos

Grated coconut ~ 1/2 cup

Dry red chilly ~ 1 no

Turmeric powder ~ 1/2 tsp

Cumin seeds / Jeerakam ~ 1/2 tsp

Garlic ~ 2-3 cloves

Curry leaves

Salt to taste

Oil

Method

• First wash the fiddleheads nicely by changing the water 2-3 times and then drain it nicely and chop it into small pieces. Then heat oil in a pan and add mustard seeds, and when it splutter, add curry leaves, finely chopped onions & green chillies and saute till onions become soft. Next add chopped fiddleheads along with enough salt and 2 tbsp of water and cook covered for about 15 minutes by stirring occasionally.

• Meanwhile grind grated coconut, dry red chilly, turmeric powder, cumin seeds and garlic to a coarse paste.

• When the fiddle heads are cooked, add eggs and keep on frying it for about 6-7 minutes or till the eggs becomes dry and cooked. Then add ground coconut paste and mix it nicely and remove from the flame after 5 minutes.

Enjoy with rice.

Cheers!!