Gundruk ko Jhol

Gundruk is probably the most popular and loved food in Nepal. It is very authentic to Nepal and enjoyed by all ethnic communities in Nepal from terai, hills to mountains. It is  dried fermented leafy vegetables, made generally from mustard green leaves (rayo ko saag), radish leaves (mula ko saag), cauliflower leaves (cauli ko paat).  In Nepal, when we have excess these leafy vegetables before winter, we usually put them in clay pots for a week or more to ferment, and later sun-dried, which can be store for a year or more. The fermentation process helps in developing very peculiar smell and tangy flavor. This provides minerals and vitamins when we have less fresh vegetables during winter and dry season.

Ingredients Needed

• Gundruk - 1/2 cup
• 2 cups water
• Soybean seeds - 1/3 cup
• Tomatoes - 1 (diced)
• Ginger - 11/2 tbsp
• Green garlic - 2 (diced)
• Green limes - 1/2
• Cumin Powder - 11/2 tbsp
• Chili powder (optional) for extra spicy
• Salt and turmeric powder to taste
• Mustard Oil - 1 tbsp
• Cilantro to garnish

Steps to follow

In a skillet, on a medium heat, roast gundruk for 5 minutes in order to make it small chunks.

Turn off the heat and set gundruk aside to cool off.

In a separate skillet, add 1 tbsp of mustard oil on a medium heat. When the oil is heated, add soybean seeds and stir for few minutes until it turns light brown in color.

Then add diced tomatoes and diced green garlic.

Cook for few minutes, add freshly ground ginger and all spices. Then, add roasted gundruk on top of it.

Add gundruk

Mix well.

Now add water, if you want more water, you can add additional 1 cup of water to the mixture.

Bring to a boil (which is close to about 5 minutes on a medium heat). Then, add cilantro to garnish.

Gundruk ko jhol is ready! Enjoy with your favorite side dish or main entre`e or just as a soup.

Gundruk ko kjol with rice and roti

I found this recipe in this site- http://saagukhaja.blogspot.com

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