All of you know this very well that Gundruk is one of the most loved vegetables in our country by all walk of life people which is famous for its tasty, tangy and acidic taste. I am going to presume now that you know its a fermented green vegetables. Normally, this is used for curry; however, we do not have anything that we cant make its pickles.
Ingredients :
Gundruk : 100 gram
Ginger : One small piece
Onion : One medium size
Tomatoes : Two medium size
Salt : As per the taste
Red Chili Powder : One teaspoon
Fenugreek seeds : 1/2 teaspoon
Turmeric Powder : 1/2 teaspoon
Mustard Oil : Two tablespoon
How to convert all these ingredients into a pickle ?
- Soak Gundruk for about 20 minutes on a bowl but clean it before soaking it.
- Keep water just enough to soak it so that you do not have to throw the excess water. If you keep more water then you will be wasting the real taste of it.
- Clean the ginger and peel it before chopping it into a small pieces.
- Clean and chop onions and tomatoes also finely.
- Put all the chopped ingredients into a bowl.
- Add salt and chili powder.
- Add the properly soaked Gundruk and mix it well. Pour some juices (from the bowl where you soaked Gundruk ) but keep in mind throw away the last teaspoons of juices as it might hold some mud in it.
- Heat oil on the heavy pan and put some fenugreek seeds on it.
- Wait until it burns.
- Gas off
- Add turmeric powder on the hot oil
- Pour the hot oil on the pickle mixture
- Mix it one more time and now its ready to serve.
Now, your pickle is ready.
The recipe is shared by Ramina Bajracharya. She is a fashion designer at RD Chahat Boutique, a mother and a food lover herself. She belongs to Newar community of Kathmandu, who are famous for their culinary art; as they have mastered it to tease the taste buds of gourmet.
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