Gundruk (गुन्द्रुक) Dried Vegetable Mustard leaves of Nepal
Imported from Nepal .
Gundruk / गुन्द्रुक, (Pickled Leafy Vegetables) is is germinated leafy green vegetable of Mustard plant and is a popular food in Nepal and claimed to be one of the national dishes. It is popular not only in Nepal but also in every Gorkhali or Nepalese household worldwide.
The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.Gundruk is obtained from the ferminations of leafy vegetables (saag; साग). It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals particularly during the off-season
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The shredded leaves are tightly packed in an earthenware pot, and warm water (at about 30 °C) is added to cover all the leaves.The pot is then kept in a warm place.After a week, a mild acidic tasteindicates the end of fermentation and the Gundruk is removed and dried in the sun.This process is similar to sauerkraut or kimchi production except that no salt is added to the shredded leaves before the start of gundruk fermentation.[2] The ambient temperature at the time of fermentation is about 18 °C. Pediococcus and Lactobacillus species are the predominant microorganisms active during Gundruk fermentation.During fermentation, the pH drops slowly to a final value of 4.0 and the amount of acid (as lactic) increases to about 1% on the sixth day. It has been found that a disadvantage with the traditional process of Gundruk fermentation is the loss of 90% of the carotenoids, probably during sun-drying. Improved methods of drying might reduce the vitamin loss.
Source Wikipedia
We also sell Nepali Jimbu and many products from Himalayan Country Nepal .
To make Gundruk Jhol or Gravy Here I have listed some
INGREDIENTS
1 handful Gundruk
Mustard Oil
2 teaspoons lemon juice
Fresh Coriander leaves
1/2 teaspoon Mustard seed
1/2 teaspoon Fenugreek seed
2 Green Chilies, chopped
1/4 teaspoon Turmeric powder
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
3 Tomatoes, medium size
1 Ginger, small
3 clove Garlic
1 medium size Onion
1/2 cup Soybeans, black
Salt
INSTRUCTIONS
Oil roast soyabeans for 4-5 minutes till they crack. Keep aside.
Sauté gundruk in little oil for 2 minutes. Keep aside.
Heat oil. Splutter mustard seeds, fenugreek, onions, garlic and chillies till onions are light brown.
Add chopped tomatoes, turmeric powder, salt, cumin and coriander powder. Add cup of water and cook till gravy consistency.
Add 2-3 cups of water. Bring to boil. Add gundruk and simmer for 10 minutes.
Add soyabeans, lemon juice and garnish with coriander leaves.
Serve Gundruk ko jhol along with rice.
