Name: Kasrod Masala recipe by Kalpana Vinay at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Kasrod cleaned and washed 2 cups; Tomatoes diced (big) 2; Onion(optional) diced 1; Garlic minced 1 tsp; Ginger grated 1 tsp; Cumin seeds1/2 tsp; Turmeric 3/4 tsp; Red chilli powder 1/4 tsp; Salt 3/4 tsp or as per taste; Well heated mustard oil 3 tbsp or refined oil of ur choice

ABOUT Kasrod Masala RECIPE

Fiddlehead fern is known as kasrod in Jammu region of J&K .Fiddlehead greens are the furled fronds of a young fern.These are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground,to use as vegetable or Pickle.Kasrod have antioxidant properties, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.It's also cooked as a dry vegetable side dish to be eaten with rotis or paranthas.

Ingredients Serving: 4

Kasrod cleaned and washed 2 cups
Tomatoes diced (big) 2
Onion(optional) diced 1
Garlic minced 1 tsp
Ginger grated 1 tsp
Cumin seeds1/2 tsp
Turmeric 3/4 tsp
Red chilli powder 1/4 tsp
Salt 3/4 tsp or as per taste
Well heated mustard oil 3 tbsp or refined oil of ur choice

Instructions

Heat oil in a wok .Add cumin seeds .,Add ginger and garlic paste .Add onion paste and saute it for a minute
Put tomatoes in the wok and layer it with the clean and cut kasrod. cover the wok with lid and let it cook on medium heat for at least 10 minutes. Check for it tenderness.
If tender then add salt, turmeric and red chilli powder on the prepared dish and keep it covered for flavours to seep in the cooked vegetable dish .Keep covered on low heat for at least 5 more minutes and turn off the heat.
Mix well and keep aside for at least 30 min.Reheat and serve.
Eat with Paranthas or chapati.

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