Entree: India – Sikkim & Himalayan – गुन्द्रुक ➤ Gundruk (Sour fermented leafy-green vegetable stew made from dried, fermented greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 8 oz (225 g) gundruk (fermented dried leafy greens)
- 4 cups (960 ml) water, plus more as needed
- 2 tbsp (30 ml) mustard oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp (15 g) ginger, grated
- 2 medium tomatoes, chopped
- 8 oz (225 g) smoked pork, chopped (optional; use for a non-vegetarian version)
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) coriander powder
- 1/2–1 tsp (2–5 g) salt, to taste
- 2–3 dried red chilies, broken (or 1–2 fresh green chilies, slit)
- 1 tbsp (15 ml) vegetable oil or additional mustard oil (if not using pork)
- Fresh cilantro for garnish

Instructions

1. Rinse the gundruk briefly and soak in warm water for 15–20 minutes to rehydrate. Squeeze gently to remove excess water and roughly chop if pieces are large.
2. Heat mustard oil in a heavy-bottomed pot over medium heat until hot but not smoking. If using smoked pork, add pork and sauté 4–5 minutes until it begins to render fat and brown. Remove and set aside.
3. In the same pot add cumin seeds; when they sizzle add sliced onion and sauté until translucent and beginning to brown, about 5–7 minutes.
4. Add garlic and ginger and cook 1 minute until fragrant. Stir in turmeric, coriander powder and dried chilies and cook 30 seconds.
5. Add chopped tomatoes and cook until they break down and oil separates, about 5 minutes.
6. Return smoked pork (if used) to the pot. Add the chopped gundruk and 4 cups (960 ml) water. Bring to a simmer, then reduce heat and simmer gently 20–30 minutes to meld flavors. Add more water for a thinner stew.
7. Taste and adjust salt and heat. Finish with a drizzle of vegetable or mustard oil if desired and garnish with fresh cilantro.
8. Serve hot with steamed rice or millet as a hearty regional entree.