Gundruk is a traditional Nepali dish made from fermented leafy greens. It is often served as a side dish with rice, lentil soup, and tomato-based achar. Here’s how to make it:
Ingredients:
- 500g leafy greens (mustard greens, radish leaves, or spinach)
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green chilies, slit
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt, to taste
- Fresh cilantro, chopped for garnish
For Serving:
- Steamed rice
- Lentil soup (dal)
- Tomato-based achar (pickle)
Instructions:
- Ferment the Leafy Greens:
- Wash the leafy greens thoroughly and chop them into small pieces.
- Spread the chopped greens on a clean surface and let them wilt in the sun for a day or two.
- Once wilted, pack the greens tightly into a glass jar or container and seal it. Let it ferment for about 1-2 weeks at room temperature.
- Prepare the Gundruk:
- In a large frying pan, heat the vegetable oil over medium heat.
- Add the finely chopped onion, garlic, ginger, and green chilies. Sauté until the onion is soft and translucent.
- Add the fermented greens to the pan and stir to combine.
- Add ground turmeric, ground cumin, and salt. Cook for about 10 minutes, stirring occasionally, until the greens are heated through and the flavors are well combined.
- Serve:
- Arrange the cooked gundruk on a serving platter.
- Garnish with fresh cilantro.
- Serve with steamed rice, lentil soup, and tomato-based achar on the side.
Enjoy your Gundruk, a traditional and flavorful Nepali dish that’s perfect as a side or a main meal!