Traditional Nepalese Gundruk: A Step-by-Step Recipe

Ingredients

  • 2 cups of Gundruk (fermented leafy greens)
  • 4 cloves of Garlic
  • 2 Red Chillies
  • 1 small Onion
  • 1 Tomato
  • 1 tbsp Vegetable Oil
  • Salt to taste
  • 1.5 cups of Water

Steps and instructions

  1. Soak the Gundruk in warm water for 15 minutes and then drain it well.
  2. Crush the garlic and the red chillies together to make a paste.
  3. Chop the onion and the tomato into small pieces.
  4. Heat the vegetable oil in a pan over medium heat.
  5. Add the crushed garlic and red chilli paste to the pan and fry it for a minute or so until it releases a nice aroma.
  6. Add the chopped onion to the pan and saute it until it becomes translucent.
  7. Next, add the tomato to the pan and cook it until it becomes soft.
  8. Add the soaked and drained Gundruk to the pan and mix everything together well.
  9. Add salt to taste and the water, and then bring the whole mixture to a boil.
  10. Let it simmer for about 15 to 20 minutes or until the Gundruk is cooked and the flavours are well combined.
  11. Once the Gundruk is cooked, turn off the heat and let it sit for a few minutes before serving.

Tools for making

  • Pan - A wide and deep cooking vessel to cook the Gundruk with other ingredients.
  • Knife - To chop the onion and tomato into small pieces.
  • Garlic Crusher - To crush the garlic and red chillies together to make a paste.
  • Stove - To heat the pan and cook the Gundruk curry.
  • Spatula - To stir and mix the ingredients while cooking.
  • Measuring Cup - To measure the water and ensure the right amount is added.

Recipe variations

  • Add diced potatoes or other vegetables like spinach or carrots for additional texture and flavor.
  • Include protein of choice such as tofu, paneer (Indian cottage cheese), or mushrooms.
  • For a spicier version, increase the amount of red chillies or add a dash of chili powder.
  • Experiment with different spices like cumin, turmeric, or coriander powder to enhance the taste.
  • Try using mustard oil instead of vegetable oil for a more traditional flavor.
  • Add a squeeze of lemon juice or garnish with fresh cilantro for a zesty twist.
  • For a richer taste, add a spoonful of ghee (clarified butter) towards the end of cooking.
  • To make it vegan, omit the garlic and use oil of choice instead of ghee.
  • For a gluten-free option, ensure that the Gundruk used is gluten-free and use a gluten-free vegetable broth instead of water.

Recipe overview

Gundruk is a traditional Nepalese dish made from fermented leafy greens. It's a simple, hearty dish that is full of flavour and rich in nutrients. The dish comes together with just a handful of ingredients, including garlic, red chillies, onion, and tomato. The unique taste of Gundruk, coupled with the heat from the chillies and the sharpness from the garlic, creates a dish that is truly comforting and satisfying. Despite the simplicity of its ingredients, the process of making Gundruk can be quite rewarding. It involves soaking the Gundruk, making a paste from the garlic and chillies, and then sautéing everything together. The result is a delicious and healthy dish that can be enjoyed as a side with a main meal or on its own. This recipe will take you through the process step by step.

Common questions

  1. What is Gundruk?
    Gundruk is a traditional Nepali food made by fermenting leafy greens. It is commonly prepared using mustard greens or spinach leaves.
  2. Can I use store-bought Gundruk for this recipe?
    Yes, you can use store-bought Gundruk if you don't have homemade Gundruk available. Just make sure to soak it in warm water before using to rehydrate it.
  3. How long does it take to ferment the leafy greens for homemade Gundruk?
    Homemade Gundruk usually takes around 7 to 10 days to ferment. The fermentation time may vary depending on the weather conditions and the desired level of sourness.
  4. Can I use any type of leafy greens to make Gundruk?
    While mustard greens and spinach are commonly used, you can experiment with other leafy greens such as radish leaves, cauliflower leaves, or even cabbage leaves.
  5. Are there any substitutes for red chillies?
    If you prefer less spice or don't have red chillies available, you can use red chilli powder or paprika as a substitute.
  6. Can I add other vegetables to this recipe?
    Yes, you can add other vegetables like potatoes, cauliflower, or carrots to enhance the flavor and texture of the dish.
  7. Is Gundruk a vegan dish?
    Yes, Gundruk is a vegan dish as it does not contain any animal products.

Serving dishes and utensils

  • Pan - A medium-sized pan for cooking the Gundruk.
  • Knife - A sharp knife for chopping the onion and tomato.
  • Cutting Board - A cutting board to chop the vegetables on.
  • Garlic Crusher - A tool to crush the garlic cloves and red chillies into a paste.
  • Spatula - A spatula or wooden spoon for stirring and mixing the ingredients.
  • Measuring Cups - Measuring cups to accurately measure the amount of water and Gundruk.
  • Bowls - Bowls for soaking the Gundruk and serving the dish.
  • Stove - A stove or cooktop for cooking the Gundruk.

Origin stories

Gundruk, a cherished culinary jewel of Nepal, has quite an intriguing tale of evolution. It traces its roots back to the early inhabitants of the Himalayan region, who had to struggle with harsh winters and scarce food supply. They discovered a way to conserve the surplus green leafy vegetables during the bountiful summers by fermenting them. This fermentation process not only preserved the greens but also enhanced their flavor and nutritional value, turning a simple survival technique into a gastronomic delight. Over time, this humble food took its place as a beloved staple in Nepalese cuisine - a testament to the ingenuity and resilience of the Nepalese people. And so, Gundruk lives on, a symbol of survival, a taste of tradition, and a link to the past, enjoyed heartily with meals amidst the soaring peaks of the Himalayas.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.