Entree: Nepal – Terai Lowlands – गुन्द्रुक ➤ gundruk (Stewed fermented leafy greens made from sun-dried, lactic-fermented vegetables, cooked into a tangy, savory Nepali entree)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
- 1 cup (150 g) dried gundruk (fermented leafy greens)
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, crushed
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium potatoes, peeled and cubed, approx. 12 oz (340 g)
- 1–2 green chilies, slit (to taste)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) coriander powder
- 1/2 tsp (2.5 g) cumin powder
- 1/2 tsp (2.5 g) fenugreek seeds (or 1/4 tsp ground fenugreek)
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 3 cups (720 ml) water, plus more if needed
- 1 tsp (5 g) mustard seeds (for tempering)
- 1 tbsp (15 ml) lemon juice or to taste
- Fresh cilantro leaves for garnish
Instructions
1. Rehydrate the dried gundruk in 2 cups (480 ml) warm water for 10–15 minutes until pliable, then squeeze out excess liquid and roughly chop. Reserve soaking liquid.
2. Heat mustard oil in a medium pot over medium heat until shimmering. Add mustard seeds and let them pop, then add chopped onion and sauté until softened and lightly browned, about 6–8 minutes.
3. Stir in garlic and ginger and cook 1 minute until fragrant. Add turmeric, coriander, cumin, and fenugreek; cook 30 seconds while stirring to bloom the spices.
4. Add cubed potatoes, chopped gundruk, slit green chilies, reserved soaking liquid, and the remaining 1 cup (240 ml) water (use more water if needed to cover). Season with salt and pepper.
5. Bring to a simmer, cover, and cook until potatoes are tender and flavors have melded, about 20–25 minutes. Stir occasionally and add extra water in 1/4 cup (60 ml) increments if the stew becomes too thick.
6. Taste and adjust seasoning; finish with lemon juice to brighten the tang. Garnish with chopped cilantro and serve hot with steamed rice, roti, or millet flatbread.
