Gundruk is fermented green vegetables like mustard, turnip, radish, cauliflower leaves or any green leaves like spinach (Saag). It is one of the famous foods in Nepal. It can be made as a curry or as achar. It has a characteristic sour taste and gives an acidic and cured smell. It is Brownish Black in colour.
Gundruk is one of the most popular vegetarian dishes in Nepal. In Nepal you can buy it or you can make your own. If you are interested in making Gundruk, please click here for the steps . It is really easy.
The gundruk in this recipe was made by my cousin K didi in Sydney but we can also buy Gundruk in Nepali grocery stores these days.
It is served as a side dish but it can be made into an appetiser as a soup. Gundruk is an important source of minerals particularly during the off-season and green vegetables are not available in rural areas when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.
Today I am sharing the recipe for Gundruk with potatoes and soybean curry.
- Gundruk (2 fist full)
- 4 potatoes
- 2 tomatoes chopped
- 100 gm. of soybeans
- 5 cloves of fresh garlic
- 6 tablespoons of oil
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon chilli powder
- Salt to taste
- Peel potatoes and cut into 1 inch cubes.
- Heat 1 table spoon oil on a pan and fry the soybean.
- When it is soft take it out of the pan and keep it aside.
- Peel fresh garlic and use pestle and mortal to crush them. If you don’t have fresh garlic, use 1 tablespoon of garlic paste.
- In a pan, heat 1 table spoon of oil and fry the gundruk.
- It will take only a few seconds for it to be cooked. Take it out of pan and keep it aside.
- In a pot, heat remaining oil. Add dried chilli.
- Add crushed garlic and potatoes with turmeric powder and salt.
- Fry it for a while and then add chopped tomatoes, cumin, coriander and chili powder.
- Fry it for a while. If potatoes start sticking to the pot, add a small quantity of water and keep frying for 5 minutes.
- Now add 2 cups of water into the pot and cover it with the lid. Let it cook for 5 more minutes.
- Now add the fried soybeans and gundruk into the pot and mix it well.
- Remove the pot from the stove. Take some potatoes out of the pot and smash it and put it back into the pot. This will thicken the gravy.
- Server with rice. Yummy!
You may also like :
|*Aloo dum||*Aloo ko achar||*Aloo chop|