In Nepal, Gundruk is one of the most popular and national dishes that is made with fermented leafy green vegetables. Well as for the popularity not only in Nepal but also in gorkhali household. it is usually eaten as a side dish with white rice as we called bhat or it can act as an appetizer too.
Both achar and curry are popular in Nepal and it is mostly a loved dish too. The exceptional flavor from the aged gundruk is addictive. It is the most generally discovered luxuries in the Nepali family units.
Contents
What is Gundruk?
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. The custom of safeguarding green leaves principally probably been seen to spare overabundance green for stormy days.
is it healthy?
In the Himalayas, an aged verdant vegetable item called gundruk and a matured radish tap-root (sinki) have a lot of lactic acids, ascorbic corrosive, carotene, and dietary fiber, which have hostile to cancer-causing impacts. To pick up quality, debilitated people and post-natal ladies in the Himalayas devour bhaati jar (an aged rice food-drink) and Kodo ko jar (an aged finger millet item) because of their fatty substance.
so how do you use it?
At times gundruk is absorbed warm water and sautéed with mustard oil, hacked onions, tomatoes, and chilies, and filled in as a hot serving of mixed greens. On account of its softness, it is regularly served after celebrations and festivities where rich, hot food and heaps of meat is devoured.
Ingredients
- Gundruk – 1 medium cup
- onion chopped – 1 medium size
- cooking oil – 1 tbsp
- tomato – 3 medium size
- red/green chili – 1 tsp
- garlic – 1 tsp
- salt – as your taste
Methods with photos
step 1: Take a bowl and add a gundruk in it. wash it nicely and properly with the help of water. now keep them aside.
step 2: Now cut the onion, red chili, and garlic and put them into the bowl.
step 3: As for the tomato you don’t have to cut instead u have to burn them until the outer cover turns black.
step 4: After that mash, the potato with help of your hand and put them all together into the bowl.
step 5: Now add cooking oil and salt and mix them properly so that all the ingredients can mix together. check whether salt is ok or not if not add some more and mix them.
step 6: That’s it, Your achar is done.
Gundruk sadeko/ achar
- 1 medium cup Gundruk
- 1 medium size onion chopped
- 1 tbsp cooking oil
- 3 medium size tomato
- 1 tsp red/green chili
- 1 tsp garlic
- 1 tsp salt
-
step 1: Take a bowl and add a gundruk in it. wash it nicely and properly with the help of water. now keep them aside.
-
step 2: Now cut the onion, red chili, and garlic and put them into the bowl.
-
step 3: As for the tomato you don't have to cut instead u have to burn them until the outer cover turns black.
-
step 4: After that mash, the potato with help of your hand and put them all together into the bowl.
-
step 5: Now add cooking oil and salt and mix them properly so that all the ingredients can mix together. check whether salt is ok or not if not add some more and mix them.
-
step 6: That's it, Your achar is done.
THANK YOU ^^
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