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Gundruk is a popular fermented leafy green snack in Nepal, known for its tangy flavor and nutritional benefits. Typically made from mustard greens or radish greens, it holds cultural significance as a staple in many households, especially during the winter months. Gundruk is often enjoyed with rice or as a side dish in various meals.
If using dried gundruk, rinse it thoroughly in cold water and soak it for about 20-30 minutes. Drain and squeeze out excess water.
If using fresh gundruk, wash and chop it roughly.
In a pan, heat ghee or oil over medium heat.
Add cumin seeds and mustard seeds. When they start to crackle, add chopped onions and sauté until they become golden brown.
Add minced garlic, ginger, and green chilies (if using). Cook for another minute.
Add chopped tomatoes, turmeric powder, ground coriander, and salt. Cook until the tomatoes are soft and the spices are well blended.
Add the prepared gundruk to the pan and stir well to combine with the spices.
Cook on medium heat for about 10-15 minutes, stirring occasionally. The gundruk should become tender and take on the flavors of the spices.
Sprinkle garam masala over the dish and mix well.
Adjust seasoning with salt if needed.
Garnish with chopped fresh coriander leaves.
Serve Gundruk hot as a side dish with rice or roti.
Enjoy your meal!
Gundruk is a traditional Nepalese dish made from fermented leafy greens, offering a unique tangy flavor and rich nutritional profile.
Gundruk originates from the hilly regions of Nepal, where it is commonly prepared and consumed by local communities.
Key ingredients include gundruk (fermented leafy greens), ghee or oil, cumin seeds, mustard seeds, onions, garlic, ginger, and green chilies.
Gundruk takes about 45-60 minutes to prepare and cook.
Gundruk is often served with steamed rice, lentil soup, or as a flavorful side dish with various curries.