Whenever there is winter or rainy season,” Gundruk ko jhol” is the first dish to cook in the kitchen. Gundruk is a popular dish in Nepal. Gundruk ko jhol is eaten with many meals, including dal bhat.
Gundruk is a matured type of wide mustard leaves, yellow mustard, radish, or cauliflower leaves. It can likewise be cooked with/without potato or soybean. Leaves are sun-dried, washed, and aged in an earthen container for about seven days. It is removed from the container and sun-dried again until it turns fresh and prepared for a longer period of stockpiling. It is viewed as an exemplary Nepali arrangement, cooked and mainstream in all layers of individuals, both in metropolitan and country cooking. The custom of safeguarding green leaves principally probably been seen to spare overabundance green for stormy days.
It is presented with Dhindo (corn supper) or rice. In certain spots, cut yellow pumpkin is included during the aging cycle with the goal that the soup turns out to be more scrumptious and feeding. Aging and sun-drying of greens upgrade the nutritious estimation of nutrient C and D without obliterating the first medical advantages. It likewise includes stomach related properties and upgrades hunger.
It is generally cooked in a soupy structure and called Gundruk ko jhol. It can likewise be utilized to make achar (pickle) by absorbing it water, beating it to make it delicate, and blended in with salt, green stew, garlic, and uncooked mustard oil. There is additionally the act of setting it up as powdered Chatani or cooking with tomato as an achar with an alternate taste.
Gundruk is probably the most acclaimed and valued food in Nepal. It is consistent with Nepal and had a great time with all ethnic organizations in Nepal from terai, inclines to mountains. In Nepal, when we have a bounty of these verdant vegetables before winter, we generally put them in earth pots for potentially over seven days to age, and later sun-dried, which can be store for a year or more. The development cycle causes in developing difficult to miss smell and tart flavor. This gives minerals and supplements when we have fewer new vegetables during winter and dry season.
So can we add Aloo (potato) in Gundruk ko jhol?
Yes, we Can add Aloo in Gundruk ko jhol. Well, Potato is the king of Vegetable and if u want to add more thickness to your soup you can mash them n add them with water or you can use rice flour n make your jhol more thickness. As I already mention Aloo in our 2nd paragraph. Well, guess what in today’s recipe we are going to add aloo in our gundruk. So let’s head to the ingredients. Shall we?
- Gundruk -1/2 cup
- Tomato – 2 (diced)
- Onion – 1 (chopped) optional
- Garlic -5-6 cloves
- Jeera – 1 tsp
- Green or Dry Chili – 2
- Salt – as needed
- Rice Flour – 1 tbsp (with water)
- Cooking oil – 1 tbsp
- Turmeric – 1 tsp
Step By Step Making Method Of Gundruk ko Jhol
Step 1: At first wash, the Gundruk nicely with the water so that there is no dust or any other particles in it.
Step 2: Now take a pan and heat the oil to the medium temperature alongside adding some jeera in it.
Step 3: Add Green or Red chili. Fry them for some sec n add potato in it. Leave them 5 min to fry at medium temperature.
Step 4: After that add onion and garlic and fry them until they turn into light red.
Step 5: After the potato turns into red add the Gundruk in the pan and fry them for 2 min.
Step 6: After that add tomato along side with turmeric powder and fry them as well for 2-3 min.
Step 7: Now add rice water into the pan. After adding the rice water add more water to make the jhol or else your jhol will be thicker but if you like it in thicker then don’t add water.
Step 8: After adding water to Gundruk add salt as per needed for your jhol.
Step 9: Your Gundruk ko jhol is ready.
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