Recipe by Tulsi Regmi
This is a spicy condiment prepared from fermented hearty vegetables and marinated in Nepali spices. This preparation bears a truly Nepali identity.
- 1⁄2 lb mustard greens, cut in 2-in . length
- 1⁄2 lb daikon radish, thinly sliced and cut in 2-in . length
- 1⁄2 lb napa cabbage, cut in 2-in . length
- 1⁄2 lb spinach, torn into 2-in . pieces
- 1 cup finely chopped red onion
- 1 cup finely chopped tomatoes
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, finely minced
- 1 tablespoon fresh red chile, finely minced
- 2 tablespoons finely chopped cilantro
- 1 tablespoon lemon juice
- 2 tablespoons mustard oil (vegetable oil can also be used)
- 1⁄2 teaspoon szechwan pepper (timur)
- 1 pinch asafoetida powder
- salt and pepper
Directions See How It's Made
- Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
- Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
- The vegetables will have wilted a bit.
- Collect and put in a large bowl.
- Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
- Tighten the lid and let stand for two days in a warm place.
- After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
- Press down the mixture again and close the lid.
- Allow fermenting for another 3-5 days.
- At the end of the fermentation process, the vegetable will have developed acidic flavors.
- Store in refrigerator.
- Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
- Toss well to incorporate all ingredients.
- Cover and refrigerate before serving.
- Serve it as a condiment.