Gundruk Ko Achar (Pickle) Recipe

Cooking Directions

• STEP 1.Wash and chop the leafy greens into small pieces.
• STEP 2.Ferment the greens by placing them in a clean jar and covering them with water.
• STEP 3.Leave the jar in a warm place for 3-4 days, stirring occasionally.
• STEP 4.Drain the water from the fermented greens and squeeze out any excess moisture.
• STEP 5.In a separate bowl, mix together mustard oil, fenugreek seeds, turmeric powder, red chili powder, and salt.
• STEP 6.Add the fermented greens to the bowl and mix well to coat them with the spice mixture.
• STEP 7.Transfer the pickle to a clean jar and let it sit for a day to allow the flavors to meld together.
• STEP 8.Store the pickle in the refrigerator and serve as a condiment with rice, lentils, curry, or momos.

Cooking Tips

• Make sure to use fresh and tender leafy greens for the best flavor.
• Stir the greens occasionally during the fermentation process to ensure even fermentation.
• Adjust the amount of spices according to your taste preference.
• The pickle tastes better as it ages, so you can let it sit in the refrigerator for a few days before consuming.

Storage and Serving

• Store the Gundruk Ko Achar in a clean, airtight jar in the refrigerator.
• Serve the pickle as a side dish with rice, lentils, curry, or momos.
• It can be stored for several weeks in the refrigerator.