Teresa's Recipes
Gundruk: Nepali Fermented Greens
Experience the exotic flavors of Nepal with Gundruk, an age-old traditional dish made from fermented leafy greens. Brimming with tangy, sour, and spicy notes, this unique side dish is a testament to the magic of fermentation and the rich gastronomic heritage of the Himalayas. A perfect companion to rice or roti, Gundruk is not just a dish, it's an experience that transcends generations.
Ingredients
- 2 tablespoons Mustard oil
- 2, sliced Green chili peppers
- 1 tablespoon, grated Ginger
- 4 cloves, minced Garlic
- Enough to cover the greens Water
- 1 teaspoon or to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 kilogram Leafy greens (mustard greens, spinach, or radish greens)
Dietary Notes
- Servings: 6
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Fermentation Time: 2-3 days
- Calories: 70
- Fat: 5g
- Carbs: 5g
- Protein: 2g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Clean the leafy greens thoroughly, chop them into small pieces and set aside.
- Bring a large pot of water to a boil. Add the chopped greens, turmeric powder, and salt. Boil for about 10 minutes, or until the greens are tender.
- Drain the cooked greens and spread them evenly on a clean cloth or tray. Allow them to dry for a few hours.
- Once the greens are dry, transfer them to a clean, air-tight container. Add the minced garlic, grated ginger, and sliced green chili peppers. Mix well.
- Cover the container with a clean cloth and allow it to ferment in a cool, dark place for about 2-3 days. Ensure the container is not completely sealed to allow the gases produced during fermentation to escape.
- After fermentation, heat the mustard oil in a pan. Add the fermented greens and stir-fry for about 5-7 minutes, until the flavors have melded together.
- Serve the Gundruk hot as a side dish with rice or roti, and enjoy the burst of flavors from this traditional Nepali delight.
Tips
- The duration of fermentation may vary depending on the climate. In warmer climates, it may take less time.
- If you prefer a spicier Gundruk, feel free to add more green chilies.