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Gundruk
Nepal
As important to Nepal as kimchi is to Korea. Developed to preserve greens through winter months.
Fermented dried greens — mustard leaves fermented for days then sun-dried. Used as a souring agent and eaten as a condiment. Nepal's most ancient preservation technique.
Prep
15 mins
Cook
30 mins
Difficulty
Medium
Calories
365 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
200gdried gundruk, rehydrated
1onion, diced
2tomatoes, diced
1 tspturmeric
chillito taste
mustard oilfor cooking
saltto taste
Method
1
Soak dried gundruk in warm water 30 minutes. Squeeze out. Fry onion in mustard oil until golden.
2
Add tomatoes and turmeric. Add gundruk. Cook 15 minutes until tender. Season.
3
Serve with dal bhat.
Chef's Tip
Gundruk has a strong, distinctly sour flavour — it is a condiment and flavouring, not a main vegetable.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.