Ingredients with Measurements:
- 1 cup gundruk (dried and fermented leafy greens)
- 1/2 cup mustard oil
- 1 tablespoon fenugreek seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup vinegar
Special equipment needed:
- Airtight glass jar
Step-by-step instructions:
1. Rinse the gundruk in cold water and squeeze out any excess water.
2. In a pan, dry roast fenugreek seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant.
3. Grind the roasted spices into a fine powder.
4. In a mixing bowl, add the gundruk, spice powder, turmeric powder, red chili powder, salt, and sugar. Mix well.
5. Heat mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool for a few minutes.
6. Add the vinegar to the cooled mustard oil and mix well.
7. Pour the mustard oil and vinegar mixture over the gundruk mixture and mix well.
8. Transfer the gundruk pickle to an airtight glass jar.
9. Keep the jar in a cool and dry place for at least a week before consuming.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 1 jar (approximately 2 cups)
Nutritional information:
- Calories: 50 per serving
- Fat: 3g
- Carbohydrates: 5g
- Protein: 2g
Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral oil.
- Vinegar can be substituted with lemon juice.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Add chopped green chilies for extra heat.
Tips and tricks:
- Use a dry spoon to take out the pickle from the jar.
- Always keep the jar tightly closed to prevent air from entering.
- Adjust the amount of salt and sugar according to your taste.
Storage instructions:
- Store the gundruk pickle in an airtight glass jar in a cool and dry place.
Reheating instructions:
- The gundruk pickle does not need to be reheated.
Presentation ideas:
- Serve the gundruk pickle as a side dish with rice and dal.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with rice, dal, and curry.
Suggested side dishes:
- Aloo Tama (Potato and Bamboo Shoot Curry)
- Chicken Curry
- Saag (Spinach Curry)
Troubleshooting advice:
- If the pickle is too sour, add a little more sugar.
- If the pickle is too salty, add a little more vinegar.
Food safety advice:
- Always use clean and dry utensils to make the pickle.
- Make sure the jar is completely dry before adding the pickle.
Food history:
- Gundruk is a traditional Nepali food made by fermenting leafy greens.
Flavor profiles:
- Tangy, spicy, and slightly bitter.
Serving suggestions:
- Serve as a side dish with rice and dal.
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Region: Nepalese