Part 1: Fermentation of Gundruk

Ingredients for Fermentation

• Mustard Greens, Radish Leaves, or Cauliflower Leaves – any combination (approximately 500g to make around 100g of dried gundruk)
• Water

Instructions for Fermentation

Step 1: Preparing the Leaves

1. Wash the leaves thoroughly to remove any dirt or impurities.

2. Allow the leaves to wilt by spreading them out in a single layer in a shaded, cool area. This process typically takes 1-2 days.

Step 2: Fermenting the Leaves

1. Once the leaves are wilted, tightly pack them into a clean, dry, and airtight container. A clay pot or glass jar works well for this.

2. Press the leaves down firmly to remove any air pockets, and cover the container tightly.

3. Place the container in a warm place (ideally around 20-25°C or 68-77°F) and leave it to ferment for about 7-10 days. The time may vary depending on the temperature and the specific greens used.

Step 3: Drying the Fermented Leaves

1. After fermentation, the leaves will have developed a slightly sour smell and taste. Remove them from the container and spread them out in the sun to dry.

2. Dry the leaves completely until they become crisp and brittle. This can take several days, depending on the weather.

3. Once dried, the gundruk can be stored in an airtight container for several months.

Part 2: Making the Achaar

Ingredients

• 100g Gundruk (buy it from a store or make it as described above)
• 1 medium Onion, finely chopped
• 2-3 Green Chilies, finely chopped (adjust to taste)
• 1 medium Tomato, finely chopped
• 3 cloves Garlic, minced
• 1-inch piece Ginger, minced
• 1 tbsp Mustard Oil
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder (optional, for extra heat)
• 1 tbsp Lemon Juice or Tamarind Paste (for tanginess)
• Salt, to taste
• 1 tbsp Fresh Coriander Leaves, chopped (for garnish)

Instructions

Step 1: Prepare Gundruv

1. If using dried gundruk, soak it in warm water for 15-20 minutes until it becomes soft. This rehydrates it and makes it easier to mix with other ingredients

2. After soaking, drain the water thoroughly and squeeze out any excess moisture. Set aside.

Step 2: Prepare the Base Mixture and Add Spices

1. In a mixing bowl, combine the chopped onions and tomatoes, finely chopped green chilies, minced garlic, and minced ginger. This mixture will provide a flavorful base for the achaar.

2. To the tomato mixture, add turmeric powder, red chilli powder, coriander powder, and salt. Mix well to ensure the spices are evenly distributed.

Step 3: Incorporate Gundruv

1. Add the soaked and drained gundruk to the bowl with the spiced mixture. Gently fold it in to combine all ingredients. The gundruk will absorb the flavours of the spices and tomatoes.

2. Pour in the lemon juice and mustard oil. The mustard oil adds a distinctive flavour, while the lemon juice provides tanginess. Mix well to coat everything evenly.

Step 4: Let it Rest

1. Allow the achaar to sit at room temperature for at least 30 minutes. This resting period lets the flavours meld together. If you have time, refrigerate it for a few hours or overnight for a more developed taste.

Garnish (Optional)

Before serving, you can garnish with chopped coriander leaves for added freshness and flavour.

Serving Suggestions

• With Rice and Dal: Gundruk ko Achaar pairs wonderfully with plain rice and dal (lentil soup). It adds a spicy, tangy element to the meal.
• As a Side Dish: Serve it as a side dish with any Nepali or South Asian meal. It complements both vegetarian and meat-based dishes.
• With Roti or Paratha: It also goes well with Indian-style roti or paratha (flatbreads).
• As a Snack: Enjoy it as a tangy, spicy snack on its own or with a side of fresh, warm chapati.

Storage

Store the achar in an airtight container in the refrigerator. It can last for up to a week and tends to taste better as it ages.