Gundruk is fermentation of leafy vegetables. Gundruk soup is very popular dish of Himalaya and hilly regions of Nepal. This dish is mostly cooked in winter season. There are many different ways to cook Gundruk soup.
Gundruk Soup
Gundruk soup is prepared by boiling Gunruk with ingredients like tomato, onion, ginger and garlic. Where as black beans and boiled potato are optional. Now a days people use corn flour to make soup thick. I love Gundruk soup with rice in winter season.
Equipment
- 1 Cooking Vessel
Ingredients
- 100 grams Gundruk
- 50 grams black beans
- 1 medium sized Onion
- 1 medium sized tomato
- 2 Green chili
- 1 tsp Ginger
- 1 tsp Garlic
- 1 tsp Chili powder
- .5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tbsp Mustard oil
Instructions
- First of all heat frying pan and roast black beans until they cracks. You can roast also by greasing frying pan with oil. Keep aside roasted beans.
- Heat cooking oil in a cooking pan.
- When oil is heated add finely chopped onion and green chili and stir for 2-3 minutes.
- Now add finely chopped tomato and salt. Salt promotes to melt tomato.
- Add remaining ingredients like turmeric powder, coriander powder, cumin powder and chili powder. Pour 3 cup of water.
- After pouring water immediately add gundruk.
- Boil it for 10 times in medium flame.
- After 10 minutes uncover cooking pan and garnish with finely chopped fresh coriander leaves. Your gundruk is ready to serve.
Notes
