Entree: Nepal – Himalayan Nepal – गुन्द्रुक ➤ gundruk (Fermented leafy greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 27 min

Additional 20 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) gundruk (fermented/dried mustard or leafy greens), rehydrated, drained, and roughly chopped
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 tsp (5 ml) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 1 large onion, finely chopped (about 7 oz (200 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 5/8 oz (300 g))
- 2 medium potatoes, peeled and cubed (about 14 oz (400 g))
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (1.5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) coarse salt, or to taste
- 2 cups (480 ml) water or light vegetable stock
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon or lime juice (optional, to brighten)

Show original ingredient measurements

- 8 oz (225 g) gundruk (fermented/dried mustard or leafy greens), rehydrated, drained, and roughly chopped
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 tsp (5 ml) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 1 large onion, finely chopped (about 200 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 300 g)
- 2 medium potatoes, peeled and cubed (about 14 oz / 400 g)
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (1.5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) coarse salt, or to taste
- 2 cups (480 ml) water or light vegetable stock
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon or lime juice (optional, to brighten)

Instructions

1. Rehydrate and rinse gundruk: if using dried compressed gundruk, place in warm water for 20–30 minutes; rinse well, squeeze out excess water, and chop roughly. If already moist, just drain and chop.
2. Temper spices: heat mustard oil in a heavy pot over medium heat until shimmering (if using mustard oil, allow a brief smoking-off for the pungency). Add cumin seeds and fenugreek seeds and fry 20–30 seconds until fragrant.
3. Sauté aromatics: add chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and ginger and sauté 1–2 minutes more until raw aroma diminishes.
4. Build the stew: stir in turmeric and chili powder, then add chopped tomatoes; cook until tomatoes break down, about 4–5 minutes.
5. Add potatoes and liquid: add cubed potatoes and pour in water or stock. Bring to a simmer, cover, and cook 10 minutes.
6. Add gundruk and simmer: add the chopped gundruk and salt, stir to combine, then simmer uncovered for 12–15 minutes more until potatoes are tender and flavors meld. Adjust seasoning.
7. Finish and serve: stir in lemon/lime juice if using and garnish with chopped cilantro. Serve hot as a hearty entree with rice or flatbreads.