Recipe summary: Prep 15m | Cook 35m | Yield 4 servings
Ingredients
- 1 cup loosely packed dried gundruk
- 1 medium potato, cubed
- 2 medium tomatoes, chopped
- 1 small onion, chopped
- 3 garlic cloves, sliced
- 1 tablespoon grated ginger
- 2 green chillies, split
- 1/2 teaspoon turmeric
- 1 teaspoon cumin seeds
- 2 tablespoons mustard or neutral oil
- 4 cups water
- Salt to taste
- 2 tablespoons chopped coriander
How to make it
1. Clean the gundruk
Pick through gundruk, rinse quickly, then soak in warm water for 10 minutes. Drain and squeeze gently.
2. Start the base
Heat oil in a pot. Fry cumin, then onion, garlic, ginger and chilli until aromatic.
3. Cook vegetables
Add potato, tomato, turmeric and salt. Cook 5 minutes, stirring so the tomato begins to soften.
4. Simmer the soup
Add gundruk and water. Bring to a boil, lower the heat and simmer 25-30 minutes until potato is tender and flavours combine.
5. Balance and serve
Taste before adding extra sourness or salt. Finish with coriander and serve hot with rice or dhido.
Practical tips
- Rinse gundruk briefly rather than washing away all fermented flavour.
- Different batches vary in sourness and salt, so taste late.
- Potato softens and balances the fermented greens.
- For a thicker jhol, mash a few potato pieces into the broth.
Frequently asked questions
What is gundruk?
Gundruk is fermented and dried leafy greens, traditionally made from mustard, radish or cauliflower leaves.
Is gundruk ko jhol vegetarian?
This version is vegan; some households add dried meat or stock.
Where should dried gundruk be stored?
Keep it dry in an airtight container away from heat and moisture.
Adjust chilli and salt to taste. Cool leftovers promptly and refrigerate in a covered container.