Gundruk - Darjeeling Authentic Local Soup

 Authentic Local Soup

Gundruk

Introduction:

When talking about the traditional local delicacy of north-east India ( Darjeeling and Sikkim ), we wouldn't be surprised to say something about the famous local authentic soup which is prepared by using fermented mustard leaves ( Rai ko Saag ) and radish leaves ( Mula ko saag ) locally named as Gundruk. It is considered a famous and authentic local soup cooked and served in every household of Nepalese or Gorkhalis people living in different parts of the world. This local soup is served as a side dish with the main course. Not only it is consumed as a soup but many prefer to savor it as a salad.

Gundruk

How is Gundruk prepared and processed?

As we all know that due to favorable climatic conditions places from North-East India (Darjeeling, Sikkim) is very famous for their organic farming and produces a good amount of organic vegetables. Mustard leaves and radish are grown in huge quantities in these regions for commercial purposes as they are in great demand. During the harvesting period, most of the produce is regulated in the local market and is also consumed and the leftovers are processed into Gundruk rather than discarding them uselessly. Gundruk is processed in a very natural and traditional way without using any type of preservatives. Fresh mustard leaves are collected, washed, and kept in the sun for a day or two to wilt. Wilted leaves are accumulated, compressed tightly in a bag, and buried in the ground by digging a hole and left for at least two to three weeks for proper fermentation. The acidity can be gauged by its smell or also by tasting and when the Gundruk is fermented it is dug out and dried in the sunlight in a proper place. Not only the leaves are fermented and processed but also the roots are also done in the same manner and it is called Sinki (radish) in the local language. After the whole process is completed the leafy vegetable is edible and ready to be prepared cooked as a soup or also as a salad. This soup is not only good to taste but also works wonders during indigestion.

Gundruk Soup

How is Gundruk soup is prepared?

Well, preparing gundruk soup is not so complicated rather it can be prepared in a simple way. Here are a few steps to prepare gundruk soup but it depends on each of us how we prepare it.

1. First of all, if the gundruk leaves are long and big we need to cut them into medium size and after that, a handful of gundruk is put in a bowl and washed properly.
2. Hot water is poured into a bowl containing gundruk before cooking to make the gundruk soft. 
3. A deep cooking pot is heated and some mustard oil is poured inside the pot and left for 2-3 minutes. 
4. After that, some finely chopped onions, garlic, ginger, and green chilies along with a small tsp of turmeric powder, salt according to the taste, and some chopped tomatoes are added to the pot and stirred for 2-3 minutes, and then the soaked gundruk is squeezed to release the water properly and once done it is added to the pot and stirred and cooked for at least 5-8 minutes. 
5. When the ingredients inside the pot are cooked properly than 2-3 cups of water is added(depending on the requirement) along with some fresh finely chopped coriander leaves and left till the gundruk soup is properly boiled and ready to eat with a plate of rice.

 

Lastly, I just want to say few things, this is the most traditional way to cook authentic local soup and, the ingredients mentioned above are enough to make the soup delicious and tasty.