Dairy-Free Gundruk Sadeko (Fermented Leaf Salad)

Ingredients

• 1 cup Gundruk (fermented mustard greens)
• 1/2 medium Red onion
• 2 small Green chilies
• 1/2 medium Tomato
• 2 tbsp Sesame seeds
• 1 tbsp Mustard oil
• 1 tbsp Lemon juice
• 1/4 tsp Turmeric powder
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1If the 1 cup of Gundruk (fermented mustard greens) is dry, place it in a bowl and cover with warm water. Let it soak for 15 minutes, then firmly squeeze out all excess water.
2. 2Finely chop the 1/2 medium Red onion, the 2 small Green chilies, and the 1/2 medium Tomato. Aim for pieces about 0.3175 cm in size.
3. 3Place the 2 tbsp of Sesame seeds in a dry, ungreased 20.32 cm skillet over medium heat (176.7°C / 175°C). Stir or shake the pan constantly for 2-4 minutes, until the seeds are lightly golden and smell toasty. Immediately remove them from the skillet to a small bowl to stop the cooking.
4. 4In a medium bowl, combine the prepared 1 cup of Gundruk, the chopped 1/2 medium Red onion, the chopped 2 small Green chilies, and the chopped 1/2 medium Tomato.
5. 5Pour the 1 tbsp of Mustard oil into a small saucepan. Heat over medium-low heat until it just begins to smoke slightly, about 2-3 minutes. Remove from the heat and let it cool for 1 minute.
6. 6Carefully pour the slightly cooled 1 tbsp of Mustard oil over the ingredients in the medium bowl.
7. 7Add the toasted 2 tbsp of Sesame seeds, the 1 tbsp of Lemon juice, the 1/4 tsp of Turmeric powder, and the 1/4 tsp of Salt to the bowl. Mix everything together thoroughly with a spoon until well combined.
8. 8Serve the Dairy-Free Gundruk Sadeko immediately.

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