Gundruk ko Jhol
A tangy, sun-fermented leafy green soup simmered with potatoes and tomatoes, a household staple across Sikkim's hill villages.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 120 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 4 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 120 kcal
Instructions
- 1
Soak the dried gundruk (fermented leafy greens) in warm water for 15 minutes. Drain and chop it roughly.
- 2
Heat mustard oil in a pot until it just starts to smoke. Let it cool slightly.
- 3
Add cumin seeds and dried red chilli. Let them sizzle in the oil.
- 4
Add onion and garlic. Fry until they turn golden.
- 5
Stir in chopped tomatoes and turmeric. Cook until soft and pulpy.
- 6
Add the soaked gundruk. Stir-fry for 3 minutes.
- 7
Add potato cubes. Pour in enough water to cover everything generously.
- 8
Bring to a boil, then simmer for 15 minutes until the potatoes are tender.
- 9
Season with salt and simmer for another 2 minutes. Serve hot.
Chef's tips
Pick gundruk with a pleasant sour smell, and soak very dry pieces for longer. Add extra tomato if it tastes too sour.
Ingredient substitutions
- gundruk → sinki (fermented radish) for a similar sour base
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop, adding a splash of water if too thick.
Common mistakes to avoid
- •Skipping the soaking step, which leaves the greens tough and too sharp in flavour.
Serving suggestions
Cooked Gundruk ko Jhol?
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