Gundruk (Nepal)
Serves 4
Ingredients
Method
400 g Leafy Green Vegetables (Such As Mustard Greens, Radish Leaves, Or Cauliflower Leaves)
1½ L Water
30 ml Mustard Oil
2 Garlic Cloves, Minced
2 Green Chilies, Chopped
2 g Turmeric Powder
2 g Salt
Wash the leafy green vegetables and leave them to wilt for a few days.
Once wilted, pack them into a large jar, add water, and cover the jar with a cloth. Leave it to ferment for about a week.
After a week, take out the fermented vegetables (gundruk), squeeze out the excess water, and leave them to dry in the sun.
Once dry, heat the mustard oil in a pan, add the minced garlic and chopped green chilies, and sauté until golden brown.
Add the gundruk, turmeric powder, and salt, and cook for a few minutes until everything is well mixed.
Serve as a side dish with rice or bread.