Vegan Gundruk Ko Achar (Fermented Leaf Pickle)
A traditional Nepali side dish made from fermented leafy greens. This vegan and gluten-free pickle is a tangy and flavorful accompaniment to any lunch.
10m prep + 15m cook6 servings
80 cal|2g protein|5g carbs|6g fat|2g fiber
Ingredients
- 1/2 cup Gundruk (Fermented Leaf)
- 1 medium Tomato
- 1 small Green Chili
- 2 cloves Garlic
- 1/2 teaspoon Ginger
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Salt
- 1 tablespoon Mustard Oil
Instructions
- 1Soak the dried gundruk in warm water for 10-15 minutes to rehydrate.
- 2Squeeze out the excess water from the gundruk.
- 3Heat mustard oil in a pan until it smokes slightly. Let it cool down a bit.
- 4Add chopped tomato, green chili (optional), garlic, and ginger to the oil. Saute for 2-3 minutes.
- 5Add gundruk and turmeric powder. Mix well and cook for another 5 minutes.
- 6Add salt to taste. Serve as a side dish with rice or other Nepali meals.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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