Gundruk is fermented green leafy vegetables, very popular in almost all parts of Nepal.
While it can be cooked in various ways, Gundruk Sadheko or pickled Gundruk is a condiment in Nepalese cuisine.
Ingredients:
Gundruk - 200 gms
medium onion diced - 1
garlic cloves - 4-5
ginger - 1-inch sized
coriander leaves - a handful
toasted cumin seeds - 2 tbsp
toasted dry red chili-2 (as per taste)
toasted soybean - half cup
sauteed tomatoes - 2
fenugreek seeds - 1 tsp
oil - 2 tbsp
turmeric powder - 1 tsp
salt - 2 tsp (as per taste)
lemon juice - 1 tbsp (optional)
Recipe:
Soak Gundruk in hot water for 15 minutes.
Squeeze out water and cut into 1 inch pieces.
Grind toasted cumin seeds and red chillies.
When it is powdered, add garlic and ginger and grind with it.
Add some green chilies if you prefer more heat.
Add some salt to make it easier to grind. You can adjust salt at the end.
Transfer this paste to a separate bowl.
Grind tomato likewise to make paste and transfer in a bowl.
Now grind the gundruk. here I am working in 2 batches.
It should be pressed hard.
Mix everything in a bowl; soybean, gundruk, tomato paste, ginger-garlic and cumin paste.
For Tampering:
Add oil in a small pan.
When oil is hot, add fenugreek seeds.
When fenugreek seeds turn black, add turmeric powder.
Add it over the mixture of gundruk.
Add onion and coriander leaves.
Add salt and lemon juice as per preference.
Mix everything well.
