Gundruk Ko Achar (Fermented Greens Pickle)

Ingredients

• 1/2 cup Gundruk (Fermented Greens)
• 1/4 medium Onion
• 1/4 medium Tomato
• 1 small Green Chilies
• 1 clove Garlic
• 1/2 teaspoon Ginger
• 1 tablespoon Mustard Oil
• 1 teaspoon Lemon Juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Turmeric Powder

Instructions

1. 1Place the 1/2 cup of Gundruk (Fermented Greens) into a medium bowl. Pour enough warm water over the gundruk to fully submerge it. Let it soak for 15 to 20 minutes to soften the greens.
2. 2Carefully remove the softened gundruk from the water and firmly squeeze out all excess liquid using your hands. Set the squeezed gundruk aside.
3. 3Pour the 1 tablespoon of Mustard Oil into a small pan (e.g., a 6-inch or 8-inch skillet). Heat the oil over medium heat (approximately 300-325°F or 150-163°C) until it is shimmering slightly.
4. 4Finely chop the 1/4 medium Onion, 1/4 medium Tomato, and 1 small Green Chilies. Mince the 1 clove of Garlic and grate the 1/2 teaspoon of Ginger. Add the chopped onion, chopped tomato, chopped green chilies, minced garlic, and grated ginger to the hot oil. Sauté for 3 to 5 minutes, stirring frequently, until the onions become translucent and soft.
5. 5Add the squeezed 1/2 cup of Gundruk to the pan with the sautéed vegetables. Stir well to combine all ingredients.
6. 6Sprinkle in the 1/4 teaspoon of Turmeric Powder and 1/4 teaspoon of Salt. Continue to cook, stirring occasionally, for 2 to 3 minutes, allowing the flavors to meld. The mixture should be fragrant.
7. 7Remove the pan from the heat. Let the mixture cool slightly for about 5 minutes, which helps to preserve the fresh flavor of the lemon juice.
8. 8Add the 1 teaspoon of Lemon Juice to the slightly cooled gundruk mixture. Stir thoroughly to ensure the lemon juice is evenly distributed.
9. 9Serve the Gundruk Ko Achar immediately as a flavorful side dish or snack, perhaps alongside plain cooked rice.

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