Gundruk
Fermented and sun-dried leafy greens — mustard, radish, or cauliflower leaves wilted, loosely packed into an airtight vessel to ferment at room temperature for one to two weeks until sour and pungent, then spread in the sun and dried until brittle. The dried gundruk is stored for the winter and used throughout the year as a souring agent, soup base, or condiment eaten alongside rice and dal. The fermentation develops lactic acid that gives gundruk its characteristic tanginess; the drying concentrates the flavour to an intensity far beyond any fresh leaf. Consumed by nibbling a small amount alongside rice to stimulate appetite and aid digestion — Sikkimese households consider gundruk a daily necessity rather than a condiment.
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Recipe
Ingredients
| 200 grams | gundruk (fermented leafy greens) |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 1 medium | tomato, chopped |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 | green chili, chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | water |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add chopped onions and sauté until they turn golden brown.
- 4 Add minced garlic, ginger, and green chili, and sauté for another minute.
- 5 Add chopped tomatoes and cook until they become soft and mushy.
- 6 Stir in turmeric powder, red chili powder, and salt.
- 7 Add the gundruk and mix well with the spices.
- 8 Pour in the water, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida when adding the cumin seeds.