Gundruk (Nepali: गुन्द्रुक pronounced ⓘ) is a dish made of fermented leafy green vegetables (saag; Nepali: साग), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar . [ 1 ]

Jun 19, 2023 · Gundruk, a traditional Nepalese dish, holds immense importance in the country’s cuisine and is cherished by Nepalese communities globally. Its distinct characteristics are derived from the fermentation and drying process it undergoes. This versatile food item can be served in various forms, including appetizers, side dishes, or flavorful soups.

Aug 13, 2023 · Gundruk is a traditional Nepali food that is made by fermenting leafy greens, typically mustard greens or spinach. The process of making gundruk involves collecting the greens, washing them, chopping them into small pieces, and then allowing them to …

Mar 6, 2025 · Nepal Gundruk Recipe: Gundruk is a beloved dish from Nepal that captures the essence of local flavors and traditions. This simple yet nutritious recipe features fermented leafy greens, typically mustard and radish leaves, making it a staple in many Nepali households.

Sep 20, 2024 · Known for its distinct tangy taste, Gundruk is a fermented leafy green that not only serves as a flavorful accompaniment to meals but also offers health benefits that make it a staple in many households. Gundruk is traditionally made from …

Gundruk is a popular Nepalese dish made by fermenting and drying several leafy vegetables such as rayo sag, mustard leaves, radish leaves, and cauliflower, in order to produce a sour product characterized by its dark brown color.

Jun 29, 2015 · Gundruk. Here is a very common recipe of Gundruk ko Jhol with soyabean (bhatamaas). Ingredients. 1 bowl or big handful Gundruk ½ cup Soybeans (preferred black one) 1 medium size Onion 3 clove Garlic 1 small Ginger 3 medium size Tomatoes 1 tsp Cumin and Coriander powder ½ tsp Turmeric powder 2 Green Chilies …

Aug 27, 2024 · Gundruk is a cherished fermented green, deeply rooted in the culinary traditions of Nepal and Sikkim. Originating as a winter survival food in the rugged mountainous areas where such goods were scarce, it has a long and legendary background.

Aug 5, 2024 · Gundruk is a traditional Nepali dish made from fermented leafy greens. It is often served as a side dish with rice, lentil soup, and tomato-based achar. Here’s how to make it: Ingredients: 500g leafy greens (mustard greens, radish leaves, or spinach) 1 tablespoon vegetable oil; 1 large onion, finely chopped; 2 cloves garlic, minced

Nov 16, 2018 · Gundruk’s bold flavor would be perfectly matched with rice and some comparatively less flavor heavy sides of lentils. This important ingredient and food staple in Nepal is produced by fermenting leafy saag vegetables and/or roots for a week or more and then drying the sour vegetables in the sun.