Gundruk
An authentic vegetarian recipe from Sikkim, India
Cook Time
240 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
150g Gundruk (fermented dried leafy greens)
150g Onions
100g Tomatoes
4piece Garlic cloves
15g Fresh ginger
3piece Green chillies
2piece Dried red chillies
3g Timur (Sichuan pepper)
2g Turmeric powder
30ml Mustard oil
5g Salt
400ml Water
15g Fresh coriander leaves
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the gundruk in warm water for 30–40 minutes to rehydrate. Squeeze out excess water and roughly chop. Reserve the soaking liquid.
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Heat mustard oil in a heavy pan over medium heat until it smokes lightly. Reduce heat and add dried red chillies and timur (Sichuan pepper), fry for 30 seconds.
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Add finely sliced onions and fry until golden, about 8 minutes.
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Add minced garlic and grated ginger, sauté for 1–2 minutes.
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Add chopped tomatoes and cook until soft and pulpy, about 5 minutes.
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Add turmeric powder and slit green chillies, stir well.
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Add the rehydrated gundruk and mix thoroughly with the masala. Cook for 3–4 minutes.
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Pour in the reserved soaking liquid and additional water to make a light soup or thick curry depending on preference. Add salt.
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Bring to a boil, then simmer on low heat for 15–20 minutes until the gundruk is fully tender and the flavors meld together.
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Garnish with fresh coriander and serve hot with steamed rice or as a soup alongside other Sikkimese dishes.
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Chef's Tips
Gundruk is traditionally made by fermenting wilted mustard, radish, or cauliflower leaves — the fermentation gives it a distinctive sour, umami flavor.
The soaking liquid is flavorful and should be added to the dish rather than discarded.
Timur (Sichuan pepper) is the authentic spice for this dish and gives a unique numbing tingle — don't substitute with regular pepper.
Gundruk soup (gundruk ko jhol) is a thinner version of this dish and is a popular winter warmer in Sikkim and Nepal.
About This Dish
Gundruk is a traditional vegetarian dish from Sikkim, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Gundruk is traditionally made by fermenting wilted mustard, radish, or cauliflower leaves — the fermentation gives it a distinctive sour, umami flavor. - The soaking liquid is flavorful and should be added to the dish rather than discarded. - Timur (Sichuan pepper) is the authentic spice for this dish and gives a unique numbing tingle — don't substitute with regular pepper. - Gundruk soup (gundruk ko jhol) is a thinner version of this dish and is a popular winter warmer in Sikkim and Nepal.
Category
Vegetarian
Cook Time
240 mins
Servings
4 servings
Difficulty
Medium