Gundruk: Nepali Fermented Greens

Ingredients

Mustard oil

2 tablespoons

Green chili peppers

2, sliced

Ginger

1 tablespoon, grated

Garlic

4 cloves, minced

Water

enough to cover the greens

Salt

1 teaspoon or to taste

Turmeric powder

1/2 teaspoon

Leafy greens (mustard greens, spinach, or radish greens)

1 kilogram

Instructions

1. Clean the leafy greens thoroughly, chop them into small pieces and set aside.
2. 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.
3. Drain the cooked greens and spread them evenly on a clean cloth or tray. Allow them to dry for a few hours.
4. 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.
5. 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.
6. 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.
7. Serve the Gundruk hot as a side dish with rice or roti, and enjoy the burst of flavors from this traditional Nepali delight.