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Fermented Radish Leaves (Gundruk) 100 g (Veg)

Gundruk (Pickled Leafy Vegetable) is fermented leafy green vegetable and is a popular food in Nepal, Darjeeling, Sikkim, Assam, Uttrakhand and claimed to be one of the national dishes. It is popular not only in Nepal but also in the every Gorkhali or Nepalese diaspora household worldwide. Gundruk is obtained from the fermentation of leafy vegetables (saag). It is served as a side dish with the main meal or as an appetizer by itself. Gundruk is an important source of minerals particularly during the off-season when the diet consists of mostly starchy tubers and maize which tend to be low on minerals. Made in Darjeeling

Weight: 100 g

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Rs. 145
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Specifications

Manufacturer: Hamro Himalayan Products
SKU: 09033202124
Weight: 100 g

Click here to read our story on preserved foods!

 

Did you know?

The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.

How To Prepare Fermented Radish Leaves Gundruk Soup:


- Soak Gundruk in water for 10 Min
- Heat Oil and fry chopped onions, tomatoes and chillies.
- Drain up soaked Gundruk and fry add turmeric powder and salt and 2 cups of water
- Boil for 10 Min and Serve hot with cooked rice. 

Click here to read our story on preserved foods!

 

Did you know?

The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.

How To Prepare Fermented Radish Leaves Gundruk Soup:


- Soak Gundruk in water for 10 Min
- Heat Oil and fry chopped onions, tomatoes and chillies.
- Drain up soaked Gundruk and fry add turmeric powder and salt and 2 cups of water
- Boil for 10 Min and Serve hot with cooked rice. 

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Products specifications
Weight 100 g
Blog https://blog.giskaa.com/2015/11/28/a-preserved-story/
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