Gundruk Sadheko Stir-Fry
A tangy and unique Nepalese stir-fry featuring gundruk (fermented leafy greens) in a flavorful seasoning.
Ingredients
- 1 cup Gundruk
- 1/2 medium Onion
- 1 medium Tomato
- 1 chopped Green Chili
- 1 teaspoon Ginger
- 1 tablespoon Mustard Oil
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1If the 1 cup of Gundruk is dry, place it in a bowl and cover with warm water. Let it soak for 10 minutes. Drain the gundruk and squeeze out as much excess water as you can.
- 2Place a wok or a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1 tablespoon of Mustard Oil and let it heat up until it shimmers slightly.
- 3Add the 1/2 medium Onion, which has been chopped, to the hot oil. Stir-fry for 3-5 minutes, or until the onion pieces are lightly golden brown.
- 4Add the 1 medium Tomato, which has been chopped, the 1 chopped Green Chili, and the 1 teaspoon of Ginger to the wok. Stir-fry everything together for 2-3 minutes, until the tomatoes start to look soft.
- 5Add the prepared 1 cup of Gundruk to the wok. Stir-fry for another 2-3 minutes, mixing it well with the other ingredients.
- 6Remove the wok from the heat. Add the 1 tablespoon of Lemon Juice and the 1/2 teaspoon of Salt. Stir everything together until the lemon juice and salt are evenly distributed.
- 7Serve the Gundruk Sadheko Stir-Fry immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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