Gundruk (Nepali Fermented Leafy Greens) is a traditional Nepalese recipe for a classic vegetarian dish of spiced fermented greens. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Nepali Fermented Leafy Greens (Gundruk).
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Gundruk is a traditional Nepali dish made from fermented leafy greens. It is often served as a side dish with rice, lentil soup, and tomato-based achar.
Ingredients:
500g leafy greens (mustard greens, radish leaves, or spinach)
1 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
3cm piece of ginger, minced
2 green chilies, slit
1 tsp ground turmeric
1 tsp ground cumin
Salt, to taste
Fresh coriander, chopped, for garnish
Wash the leafy greens thoroughly and chop them into small pieces. Spread the chopped greens on a clean surface and let them wilt in the sun for a day or two.
Once wilted, pack the greens tightly into a glass jar or container and seal it. Let it ferment for about 1-2 weeks at room temperature.
In a large frying pan, heat the vegetable oil over medium heat. Add the finely chopped onion, garlic, ginger, and green chilies. Fy until the onion is soft and translucent (about 4 minutes).
Add in the fermented greens to the pan and stir to combine. Now add the ground turmeric, ground cumin, and salt. Cook for about 10 minutes, stirring occasionally, until the greens are heated through and the flavours are well combined.
Arrange the cooked gundruk on a serving dish. Garnish with fresh coriander and serve with steamed rice, lentil soup, and tomato-based achar on the side.
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