📝 About This Recipe
Gundruk is the undisputed national treasure of Nepal, a deeply umami-rich fermented green that captures the rugged spirit of the Himalayas. Created by wilting and fermenting mustard, radish, or cauliflower leaves, this dish transforms simple greens into a tangy, complex ingredient used in stews and pickles. It is a masterclass in ancient preservation, offering a sour, earthy flavor profile that is both addictive and incredibly healthy for the gut.
🥗 Ingredients
The Greens (For Fermentation)
- 2 kg Mustard Greens (Rayo ko Saag) (fresh, organic, and slightly wilted)
- 500 g Radish Leaves (thoroughly cleaned)
- 1/4 cup Warm Water (only if the greens are very dry)
Gundruk Ko Jhol (The Traditional Soup)
- 50 g Dried Gundruk (handmade from the fermentation process)
- 1 medium Red Onion (finely sliced)
- 2 medium Tomato (chopped)
- 1/4 cup Dried Soybeans (Bhatmas) (roasted)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 2-3 pieces Green Chilies (slit lengthwise)
- 2 tablespoons Mustard Oil (for authentic pungent flavor)
- to taste Salt
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
-
1
Clean the mustard and radish greens thoroughly, removing any yellowed or tough stems. Spread them out on a tray and leave them in the sun or a dry place for 1-2 days until they become limp and wilted.
-
2
Once wilted, chop the greens into 2-inch pieces. Use a heavy mortar and pestle (or your hands) to bruise and slightly crush the leaves; this releases the natural juices necessary for fermentation.
-
3
Pack the bruised greens tightly into a clean, dry earthenware pot or a glass mason jar. Press down firmly with a wooden spoon to remove air pockets.
-
4
If the greens feel very dry, sprinkle a tiny amount of warm water over them. Seal the jar tightly and place it in a warm, sunny spot (like a windowsill) for 7 to 14 days.
-
5
Check for the 'sour' aroma. When the greens have turned a dark brownish-olive color and smell pleasantly acidic, the fermentation is complete.
-
6
Remove the fermented greens and spread them out on a mat in direct sunlight. Let them dry completely until they are brittle and lightweight. This is now 'Gundruk' and can be stored in an airtight container for up to a year.
-
7
To cook the soup (Jhol), soak a handful of the dried Gundruk in water for 10 minutes, then drain.
-
8
Heat mustard oil in a heavy-bottomed pot until it smokes slightly. Add the roasted soybeans and fry for 30 seconds until fragrant.
-
9
Add sliced onions and green chilies. Sauté until the onions turn golden brown.
-
10
Stir in the ginger-garlic paste, turmeric, and cumin powder. Cook for 1 minute until the raw smell disappears.
-
11
Add the chopped tomatoes and salt. Cook until the tomatoes soften and form a thick paste.
-
12
Add the soaked Gundruk to the pot. Stir-fry with the spices for 2-3 minutes to develop the earthy flavors.
-
13
Pour in 3-4 cups of hot water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the soup is flavorful and slightly thickened.
-
14
Adjust seasoning with salt. Garnish with a generous handful of fresh cilantro and serve hot.
💡 Chef's Tips
Always use a sterilized glass or ceramic jar for fermentation; plastic can leach chemicals and affect the taste. Ensure the greens are completely dry after fermentation before storing, or they will develop mold. If you don't have mustard oil, use a neutral oil with a pinch of mustard seeds for that signature kick. Don't over-wash the greens after wilting; the natural bacteria on the leaves are what drive the fermentation. For a richer soup, you can add small cubes of fried potato or taro root along with the Gundruk.
🍽️ Serving Suggestions
Serve steaming hot with 'Dhido' (traditional buckwheat or millet flour mash) for the ultimate Nepalese experience. Pair with a side of steamed Basmati rice and a dollop of clarified butter (Ghee). Accompany with a spicy tomato-cilantro 'Achar' (chutney) to balance the earthy sourness. Enjoy as a light, digestive soup after a heavy meal. Serve alongside 'Bhatmas Sandheko' (spiced soybean salad) for a protein-packed vegetarian feast.