I was pondering over what my first article regarding my hometown should be. And boom! Food kicked into my mind. Food defines a place. The cuisine marinates the flavours of the places into our minds. Hence, here is a little taste of the hills.
This is Gundruk. An authentic Nepali dish that the Nepalese citizens and the Nepali race in different countries all over the world treasure. And why not? It is DELICIOUS!
Now how do they make it?
It’s preparation starts during the months of October and November. Broad mustard and mustard green leaves, radish leaves/roots and cauliflower leaves are harvested during this time.
As you can see, there is an overwhelming arrival of green leaves. So, why waste them when we can preserve them? Everything is cleaned, chopped into desirable sizes and then smashed together (not very hard though).
The inner walls of pots or jars are lined with cleaned bamboo scales. After which the smashed mixture is stuffed inside them and sealed airtight. For over the coming days, these jars and pots will be either buried underground in a sunny place.
When it is recovered from the ground from a desired number of days, it’s status can be estimated by the acidity in it’s taste or it’s smell. If not ready, it is placed right back. After it is deemed fit, it is taken out and placed in the sun to dry.
It looks like a pile of shredded, dried leaves when it is ready. It is then stored in it’s rightful place – the kitchen.
Now, the fruits of labour are ready to be tasted. Gundruk – is then consumed in various forms. Some of the dishes are :
- Soup :
It has this tangy flavour that just tickles your taste buds. Winter, summer or monsoon, it never goes out of fashion to occasionally sip it along with your food. Best taken with steamed rice and spicy tomato chutney.
2. Curry :
One can easily add other vegetables such as potatoes or peas and stir it into a thick gravy curry. Add spices and the taste is divine. Meal time at home will never be the same when this dish starts conquering the dining table. I suggest steamed rice along with this. I guarantee you won’t be able to stop yourself from taking added helpings.
3. Achar / Pickled :
Go ahead and prepare yourselves a pickle. Make it hot, spicy and tangy. Add whatever you want. Use any spice you desire. You will sit there craving for more.
I would love to tell you recipes and many more dishes about this but I will get tired and I’m not a good cook. So for now I’ll just tell you one secret. You can do whatever you want with them. I’m not the boss of you…
Anyway, you can buy them in dried packets, pickled jars or visit Darjeeling and taste it in it’s authentic self as prepared by the locals.
Here is how I’m going to end this blog. I’ll provide you websites where you can actually order them online.
- http://www.tradeindia.com/fp717211/Gundruk-Fermented-Dried-Vegetable
- http://shop.nepaligoods.com/Rayo-Gundruk
- http://www.giskaa.com/fermented-mustard-leaves-gundruk
- http://www.balajeetradelink.com
- http://sajha.com/sajha/html/index.cfm
- http://indobazaar.com
- http://www.nepalbazaar.com
- http://www.shop.muncha.com/30394/I/Navaras-Gundruk-and-Fish-Pickle-(200gm)
- http://www.indiabazaardfw.com/shop-online/featured/rayo-gundruk-100gm/
So… have yourself a delicious experience…
Darjeeling - Beyond the tea leaves 