Authentic Sikkimese Gundruk ko Jhol
A comforting and tangy traditional Sikkimese soup made from fermented leafy greens. This rustic broth is simmered with tomatoes, onions, and local spices to create a deeply warming, probiotic-rich delicacy.
40min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Rinse the dried gundruk thoroughly in warm water and soak for 15 minutes, then squeeze out the excess water.
2
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce the heat.
3
Add the sliced onions, minced garlic, and grated ginger, sautéing until the onions turn translucent.
4
Add the chopped tomatoes, turmeric powder, cumin powder, and salt, cooking until the tomatoes soften and oil separates.
5
Add the squeezed gundruk to the pan and stir-fry with the spice mixture for about 3 to 4 minutes.
6
Pour in 3 cups of water and add the slit green chilies, bringing the mixture to a rolling boil.
7
Reduce the heat and let the soup simmer uncovered for 15 minutes so the flavors meld together.
8
Garnish with fresh coriander leaves and serve hot with steamed rice.
Ingredients
50g dried gundruk (fermented mustard or radish greens)
2 medium tomatoes, finely chopped
1 large onion, sliced
3 cloves garlic, minced
1-inch ginger, grated
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.