Gundruk ko Jhol
Fermented leafy green soup — gundruk (wilted, fermented mustard or radish leaves, sun-dried until pungent) rehydrated and simmered in a broth with tomato, potato, and onion, finished with a tempering of mustard seeds and fresh green chilli in oil. The gundruk adds an intensely sour, umami-rich depth to the soup; the fermentation concentrates both the bitterness of the greens and an acidic tang that no fresh leaf can replicate. A traditional preservation food of the Nepali highlands — greens fermented in autumn sustain the household through the winter months when fresh vegetables are unavailable above 2000 metres. The most home-cooked, everyday soup of Sikkimese households.
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Recipe
Ingredients
|
1 cup | Gundruk |
|
1 medium | Potato , peeled and cubed |
|
1 medium | Tomato , chopped |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Red chili powder |
|
— | Salt , to taste |
|
2 cups | Water |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Rinse the gundruk under running water to remove any impurities and set aside.
- 2 Peel and dice the potato into small cubes.
- 3 Chop the tomato finely.
- 4 Heat mustard oil in a pan over medium heat.
- 5 Add cumin seeds and let them splutter.
- 6 Add the diced potatoes and sauté for 3-4 minutes until they start to soften.
- 7 Add the chopped tomato and cook until it becomes soft and mushy.
- 8 Stir in the turmeric powder, red chili powder, and salt.
- 9 Add the rinsed gundruk to the pan and mix well with the spices.
- 10 Pour in 2 cups of water and bring the mixture to a boil.
- 11 Reduce the heat and let it simmer for about 20 minutes or until the potatoes are fully cooked.
- 12 Garnish with chopped cilantro before serving.
Tips
For a smokier flavor, roast the gundruk slightly before rinsing.