Gundruk (Nepali: गुन्द्रुक) is one of the popular national dishes prepared from fermented leafy green vegetables. It is usually served as a side dish with national food daal bhat tarkari or also served as an appetizer as well.
Gundruk Ko Achar is very popular and most loved dish in Nepal and the sour taste and texture of fermented gundruk makes the dish mouthwatering and flavorful.
- 100g Gundruk
- 1/2 finely chopped onion
- Chopped Spring onion
- 3 chopped ginger-garlic
- 3-4 green chilies
- 2 tablespoon mustard oil
- 1/2 tablespoon methi (Fenugreek seeds)
- Chopped coriander
- Salt to taste
- Turmeric powder
- 1/4 cumin powder
- 1/2 cup Soybean (Bhatmas)
How to make Gundruk ko Achar
- Firstly, heat up 2 glasses of water and soak Gundruk for 10 minutes.
- Soak the soybean in water for overnight and then fry it until it gets light brown color or also you can directly fry it on a heated pan without soaking and using oil
- Either boil two tomatoes or roast over the fire for around 5 minutes then gently peel tomato cover
- Grind tomato using hands or grinder and then add some salt.
- Now add chopped onion, spring onion (optional), ginger-garlic, and green chilies,
- Add a teaspoon of mustard oil and then mix it properly
- Now add soybean as per your preference
- Heat up 2 tbsp of mustard oil and add methi or fenugreek seed until the seed turn black in color
- After that add pinch of turmeric into the oil, immediately and pour it into the bowl
- Add 1/2 tbsp of cumin powder and all then mix everything properly
- At last, garnish with chopped coriander on top
- And it’s ready to serve 🙂
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