Gundruk ko achaar is a popular Nepali fermented leafy green vegetable pickle. It's tangy, spicy, and full of flavors. The recipe for Gundrukko Achar goes like this:
Ingredients:
- Gundruk, fermented dried leafy greens: 1 cup
- Tomatoes: 2 medium, finely chopped
- Onion: 1 medium, finely chopped
- Garlic: 3-4 cloves, minced
- Ginger: 1-inch piece, minced
- Green chilies: 2-3, finely chopped
- Mustard oil: 2-3 tablespoons
- Fenugreek seeds (methi): 1 teaspoon
- Turmeric
- Lemon juice: 1-2 tablespoons (optional)
- Fresh coriander leaves: A handful, finely chopped
Instructions:
Prepare the Gundruk:
- Soak the dried Gundruk in warm water for about 10-15 minutes. It will rehydrate and become soft. Drain the water out and press out extra water from it. The Gundruk should be roughly chopped if the pieces are big already.
Prepare the Base:
- Heat the mustard oil in a pan until it smokes a little. This helps to reduce the pungency and enhances the flavor.
- Add the fenugreek seeds to the hot oil and let them crackle till they turn dark brown. Be cautious not to burn them.
Cook the Masala:
- Now, add the minced garlic, ginger, and green chilies in a pan and sauté until fragrant.
- Add chopped onions and cook them until they turn golden brown.
- Now, add chopped tomatoes, turmeric powder, cumin powder, coriander powder, and salt. Then cook until the tomatoes soften and the oil is separated from the masala.
Add Gundruk:
- Now, add the rehydrated and chopped Gundruk into the pan. Mix well so that the Gundruk gets a good coating of the masala.
- Cook for about 5-7 minutes, till it thickens, stirring at intervals. If too dry, you can add a dash of water and keep from burning.
Finishing and Serving:
- Once the achar is cooked and well combined, taste and adjust seasoning. If needed, lemon juice can be added for more tanginess.
- Garnish with fresh chopped coriander leaves.
Serving:
- Serve Gundrukko achar with rice, dal, or any other Nepali meal. It could be equally relished with sel roti, roti, or even as a side condiment to snacks.
Tips:
- Adjust the amount of green chilies to raise or lower the spiciness in the preparation.
- In place of mustard oil, you could use any other cooking oil; however, mustard oil provides an authentic traditional Nepali flavor.
- Gundrukko achar can be stored in the refrigerator for several days and it can be enjoyed cold or at room temperature.
Relish your homemade Gundrukko achar, Nepali style!