Sikkim Gundruk Dhido Simple Mountain Meal Fermented Green

Method

1. 1

   Soak gundruk in 1 cup warm water for 15 minutes until softened.

2. 2

   The soaking water is deeply sour — reserve it. Drain gundruk and roughly chop.

3. 3

   Heat 1 tbsp mustard oil in a pot. Add finely chopped onion. Cook 5 minutes until softened.

4. 4

   Add sliced ginger, crushed garlic and slit green chillies. Cook 1 minute.

5. 5

   Add the chopped gundruk. Toss for 2 minutes.

6. 6

   Add 3 cups fresh water plus the reserved sour soaking water. Bring to a boil.

7. 7

   Add turmeric. Reduce to medium. Simmer 12 to 15 minutes until the gundruk is completely soft and the broth is deeply sour and flavourful.

8. 8

   Season with salt — gundruk is already somewhat salty.

9. 9

   Serve as a thin soup alongside dhedo or steamed rice.