Dheki shaak or fiddle head fern, a simple stir fry
8:18 PM
Dhenki shaak or
fiddle head fern is a vividly green edible fern with a typical coiled
tip.There is so much romance associated with this typical vegetable
from the northern part of Bengal. I first came to know about it while
reading Samaresh Majumdar's novel Uttaradhikar, the first of the
trilogy written on a boy called Animesh. The story mainly revolves
around the life of Animesh and his life over a period of time set
against the rapidly changing social, cultural and political scenario
starting after independce. The story is set in the picturesque hilly
location of North Bengal against which tthe writer portrayed the
simple life of people working in the tea gardens.
But We would never
get dhenki shaak in the areas where we lived so after growing up when
I first saw it the love became more strong. I mean what not to love
about this pretty looking greens! Right from it's coil shaed tips,
vibrant green colour, meaty texture and the fact that it's a
powerhouse of iron and antioxidants. So recently when I saw them in
my market i knew i had to get them. The old man selling them was
happy to see a buyer finally enquiring about it. He told that in
local language they are called boudaga shaak or bride's tip greens.
Mainly because of the similarity between the shaak's coiled fronds and
the bowed head of a newly married bride.
These pretty edible
ferns are also known as fiddle head ferns in the west. I had no
experience of cooking it so finally after a few SOS calls to Maa and
Masimoni (aunt) I decided to cook it in a simple stir fry with new
potatoes. Though I generally do not post recipes just after the first
time of making it but this turned out really good. And also the fact
that am not sure when next would I be able to lay my hands on these very seasonal delights.
So here is my simple recipe
Stir fried Dheki
shaak with new potatoes
Ingredients:
Dheki shaak: 4
bunches (200 gms approx.)
New potatoes: 3-4
Garlic: 3 fat cloves
or pounded 1 tbsp
Mustard paste: 1/2
tsp
Nigella seeds: 1/3
tsp
Dry red chillies: 2
Salt
Mustard oil: 2 tsp
Method:
Cut the tip and the
leaves from the stem. I used as much of the stems as possible,
discard the hard stems. Cut in 1” pieces.
Wash the potatoes
and cut in thin slices.
Pound the garlic and
green chilies together. Keep aside.
 |
| pretty coiled fronds of the dhenki shaak |
In the same oil add
the nigella seeds. Once they splutter add the garlic and saute on
high till they are golden. Add the greens with a pinch of salt and
turmeric. Lot of juice will come out keep cooking on medium flame.
After 3-4 minutes add in the potatoes. Mix and cook. Check the
seasoning and add if you need more.
Once the juices are
almost cooked add the mustard paste and mix. Cook on low for another
3-4 minutes and serve hot with Rice.
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1 comments
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