Nepali Gundruk ko Jhol
Fermented greens turn broth tangy and earthy, with tomato and timur adding brightness rather than masking the fermentation.
About this dish
Gundruk is a Nepali fermented leafy-green product made from mustard, radish or cauliflower leaves. Gundruk ko jhol turns those greens into a light, tangy soup or curry served with rice and other dishes.
Why this dish matters
Fermentation preserves seasonal greens for later use and gives gundruk its distinctive sour aroma. It is an important example of Himalayan preservation knowledge and is widely associated with Nepali home cooking.
Commercial gundruk varies in salt and sourness. Taste before adding extra acid or salt.
Preparation notes
Over-rinsing removes flavor.
It softens tough dried greens.
Fermentation should remain central.
Ingredients & detailed method
Ingredients
- 2 cups dried gundruk
- 4 cups water
- 2 tomatoes, chopped
- 3 garlic cloves
- 1 tbsp grated ginger
- 1/2 tsp turmeric
- 1/2 tsp timur pepper, crushed
- 1 tbsp mustard oil
- Salt to taste
Method
- 1.Soak gundruk in warm water 10 minutes and drain.
- 2.Heat mustard oil and cook garlic, ginger and turmeric briefly.
- 3.Add tomatoes and cook until soft.
- 4.Add gundruk and water and simmer 20 minutes.
- 5.Crush timur and stir in near the end.
- 6.Checkpoint: greens should be tender and broth distinctly tangy but not harsh.
- 7.Adjust salt and serve with rice or dal bhat.
Worth finding before you cook
As an Amazon Associate I earn from qualifying purchases. Some links below are affiliate links; if you buy through them, Fringe Table may earn a commission at no additional cost to you.
These links are included only for ingredients that can be meaningfully harder to find in a standard supermarket.