Gundruk soup
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A sour, warming soup of gundruk, the fermented and dried leaves of mustard, radish and cauliflower, cooked with tomato and chilli.
Region: SikkimOccasion: Everyday meals, especially in winterTime: 25 minServes: 4Vegan
Ingredients
- 1 cup dry gundruk
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves and ½-inch ginger, crushed
- 1 green chilli or dalle chilli
- ½ tsp turmeric
- 1 tbsp mustard oil
- 4 cups water
- Salt to taste
- Chopped coriander
Method
- Soak the gundruk in warm water for 10 minutes, then squeeze out the water.
- Heat mustard oil until it smokes lightly, then lower the heat.
- Fry the onion, garlic, ginger and chilli until soft. Add the tomatoes and turmeric and cook until mushy.
- Add the gundruk and fry for 2 minutes.
- Add the water and salt and simmer for 10 minutes.
- Garnish with coriander and serve hot with rice.
History
Gundruk is made in late autumn by wilting leafy greens, pressing them into a jar or pit to ferment, and then sun-drying them. It is a traditional food of the Nepali communities of Sikkim.
Significance
Fermenting and drying preserved greens for the cold months when fresh vegetables were scarce. Gundruk soup is an appetiser and is believed to help digestion.