About this Dish
Fermented, sun-dried leafy greens, tangy and pungent, eaten as a side or soup.
History & Origin
A traditional Himalayan preservation method, gundruk allowed mountain communities to store greens through harsh winters — now prized for its distinctive sour flavor.
IngredientsServes 2
🥬Mustard greens (rayo saag), 1kg fresh
🌿Radish leaves, 500g fresh (optional but traditional)
💧Lukewarm water, enough to wilt the greens
🧅Red onion, 1 medium finely chopped
🌶️Dried red chilli, 2 whole
🫒Mustard oil, 2 tablespoons
🧄Garlic, 3 cloves minced
🍅Tomato, 1 medium chopped
🧂Salt, 1 teaspoon or to taste
🌱Turmeric powder, 1/4 teaspoon
Method
1
Wilt the mustard greens and radish leaves by leaving them in the sun for 1-2 days until they are slightly soft and reduced in volume. This step is important — do not skip it, as wilting removes excess moisture before fermentation.2
Once wilted, roll the leaves tightly into small bundles and pack them firmly into a clean clay pot, glass jar, or plastic container. Press them down very hard to remove air pockets, then add just enough lukewarm water to barely cover the greens.3
Seal the container loosely with a cloth or lid and leave it in a warm spot for 3-7 days to ferment. You will know it is ready when it smells tangy and sour — taste a little each day from day 3 onwards.4
Once fermented to your liking, remove the gundruk and spread it out on a clean cloth or tray to sun-dry for 2-3 days until completely dried and slightly shrivelled. Store dried gundruk in an airtight jar for months.5
To cook, soak a handful of dried gundruk in warm water for 15-20 minutes until softened, then squeeze out excess water and roughly chop it. Heat mustard oil in a pan over medium heat until it just begins to smoke, then let it cool slightly.6
Add the dried red chillies to the oil and let them sizzle for 30 seconds, then add the onion and fry until golden. Stir in the garlic, turmeric, and tomato and cook until the tomato breaks down into a soft masala.7
Add the soaked gundruk to the pan, season with salt, and stir everything together well. Cook for 5-8 minutes on medium heat, adding a splash of water if it looks dry, until the gundruk is heated through and fragrant. Serve warm as a side dish with steamed rice and dal.User Reviews
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