Gundruk /गुन्द्रुक(Fermented leafy vegetable)

Gundruk 

                 is a fermented leafy vegetable and is a popular food in Nepal and claimed to be one of the national dishes. Gundruk is obtained from the fermentation of leafy vegetables(saag). Served as a side dish with the main meal and is also used as an appetizer.

• Ingredients required for preparation

• Gundruk: 1 cup
• Potato(cut into medium dice): 2 nos
• White Bhatmas(soyabeans): 1/2 cup
• Onion(fine chopped): 1 pc
• Tomato(fine chopped): 1 pc
• Cumin seeds: 1 tsp
• Coriander powder: 1tsp
• Dry red chillies: 2 pcs
• Red chilli powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Ginger & Garlic paste: 1 tbsp
• Oil: 3 tbsp(First to fry bhatmas and then for gundruk preparation)
• Salt: As required.

Note: pc/pcs/nos=pieces, tsp=tea spoon, tbsp= table spoon

Method of preparation:

• Heat the pan & add oil, fry bhatmas till it turns brown and place a side.
• In the same pan add cumin seeds, dry red chillies & chopped onion.
• Cook the onion till it turns brown and add turmeric powder, potato & stir well, let it to be cooked for couples of minutes.
• Then add Gundruk & stir well, add the fried bhatmas and chopped tomatoes, red chilli powder, corainder powder, ginger & garlic paste and stir well. let it to be cook in a low flame for couple of minutes.
• Prepare corn starch for thicking the gundruk jhol, take a bowl with 2-3 tbsp of corn/refined flour & add water mix it well till it forms into thick liquid.
• Add the corn starch  in the pan with few cups of water(as required for jhol)
• Cook for 10 minutes with closed lid pan in a low flame.
• Finally stir well taste seasoning and is ready to serve.
• Gundruk goes well with Dhindo.