Gundruk soup
A sour soup of fermented dried greens with potato, soybeans and chilli.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the gundruk in warm water for ten minutes and squeeze it out, keeping the water.
Toast the soybeans in a dry pan until they darken in patches and crack.
Heat the mustard oil until it smokes, take it off and let it cool a minute; raw mustard oil is acrid.
Fry the onion, garlic, ginger and turmeric, add the tomatoes and cook five minutes.
Add the gundruk, soybeans and potato, and pour in the soaking water and a litre of water.
Cook twenty-five minutes, until the potato and beans are soft, and season.
Sizzle the dried chillies, fenugreek and timur in a spoon of oil and pour it into the soup.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.