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Gundruk

Name: Gundruk
Total time: 30 min
Yield: Serves 4
Cuisine: Nepal
Ingredients: 50g Gundruk (dried fermented greens); 2 Potato; 2 Tomato; 2 cloves Garlic; 1 tsp Cumin Seeds; 1 tbsp Vegetable Oil

Soup

⏱ 30 min

👥 Serves 4

Difficulty ⭐

A tangy soup of dried fermented greens — born from the preserved foods of Nepal's mountains.

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📖 The Story Behind This Dish

Gundruk is a fermented preserved food long made in Nepal's mountain regions: leafy greens are fermented for several days, then sun-dried. It's the wisdom of highland life, where fresh vegetables are scarce in winter, and it's classically rehydrated and made into soup with potato and tomato. Its distinctive sourness and savoriness go well with rice.

🌆 Where it's eaten: On a farm in the Himalayan foothills, fermented greens hang under the eaves to dry, stored for winter in autumn.

🥕 Ingredients (serves 4)

Gundruk (dried fermented greens) 50g
Potato 2
Tomato 2
Garlic 2 cloves
Cumin Seeds 1 tsp
Vegetable Oil 1 tbsp

👩‍🍳 Instructions

Soak the gundruk in water and squeeze dry.
Heat oil in a pot and fry the garlic and cumin seeds until fragrant.
Add the tomato and fry, mashing it.
Add the gundruk, potato, and water and simmer.
When the potatoes are tender, season with salt.

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