This is winter time and its time to enjoy Gundruk which is part of winter as well as inseparable part Nepali food. This is that curry which is always in our kitchen because when you don't find anything new in the market this curry is going to save your day. It is made out of fomented green leaves. This is one of the most liked curry in Nepal. People from all walk of life love it for its tangy and acidic taste and its best to eat in soupy form. Thinner it is better you get the real taste of it when you eat it with rice. But, when you make its pickle you are forbidden to add water more than two tablespoon on it, even if its dry food. Normally people consume gundruk only when they dry it under sun for about a week but some really like its fresh pickle just when its out from the Can.
I would like to request you to go through my earlier post on Gungruk to understand how it is made. As we focus here how you can make its tasty and delicious pickle.
Ingredients :
Gundruk : One bowl [ 200 grams ]
Salt : As per the taste
Fresh chili : Three nos
Timur : Four piece only
mustard Oil : One table spoon
How to convert these ingredients into a pickle ?
- Put fresh gundruk in a clean and dry bowl.
- Clean chili and make its fine paste.
- Add salt and timur also when you make its paste.
- Once you have a chili paste ready in your hand put it in the bowl and then mix it well.
- Now add mustard oil on it and mix again.
Now your pickle is ready.
Note :
This is better suited to eat with bitten rice or just like this when you are enjoying winter sun instead of eating it with rice like most of the pickle we prepare.
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