Authentic Sikkimese Gundruk ko Jhol with Warm Steamed Rice
Savor the tangy, comforting warmth of traditional fermented leafy greens simmered with local spices. This rustic Himalayan broth offers a deeply nourishing taste of Sikkim.
45min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Soak the gundruk in warm water for about 15 minutes, then squeeze out the excess water and set aside.
2
Heat mustard oil in a heavy-bottomed pot until smoking point, then lower the heat slightly.
3
Add the sliced onions, minced garlic, and grated ginger, sautéing until golden brown.
4
Stir in the chopped tomatoes, turmeric powder, cumin-coriander powder, and salt, cooking until the tomatoes turn mushy and oil separates.
5
Add the squeezed gundruk to the pot and fry gently with the spice mixture for 3 to 4 minutes.
6
Pour in 3 cups of water and add the slit green chilies, bringing the mixture to a boil.
7
Reduce the heat to low, cover, and simmer for 20 minutes so the flavors meld together nicely.
8
Garnish with fresh coriander leaves and serve piping hot alongside freshly steamed rice.
Ingredients
50g gundruk (fermented leafy greens)
2 medium tomatoes, finely chopped
1 medium onion, sliced
3 cloves garlic, minced
1-inch ginger, grated
2 green chilies, slit
1 tsp turmeric powder
1 tsp cumin-coriander powder
2 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.