Fermented Vegetables and Soybeans (Gundruk Bhatmas Achar)
Fermented Ghundruk (made from fermented mustard, radish, or spinach leaves) and soybeans are popular traditional Nepali foods, often consumed together in a dry pickle called Ghundruk Ra Bhatmas Ko Sukkha Achar. Fermented soybeans, known as kinema, are also eaten as a curry or standalone pickle.
Ghundruk is rich in iron, fiber, and lactic acid bacteria, which can aid digestion and boost the immune system.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Soak the gundruk in water for 10 minutes.
Rinse it with cold water and then wring it out to remove excess water.
Chop the tomatoes and the small green chilies.
Heat a pan with the mustard oil over medium-high heat. Add the soybeans and roast them until lightly browned.
In the same pan, add the tomatoes and roast them. Add the small green chilies, the red chili powder, the cumin powder and the Timur powder (or Sichuan pepper). Mix well.
Once roasted, add them to the bowl. Mix well.
In the same pan, toast the fenugreek seeds and the sesame seeds until they become fragrant and dark golden color.
Put the seeds in a jar and grind them into a powder.
Pour them into the bowl and mix well.
Ready! Enjoy! Serve it as an accompaniment to dal bhat/thali (steamed rice and lentils) and various meat/fish or vegetable curries.
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