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Ingredients

 

  • Gundruk (as per the quantity needed)
  • Onion
  • Garlic
  • Dalle chilli or Green Chill
  • Ginger (Cut into thin -thin long shapes)
  • Mustard Oil
  • Coriander leaves
  • Salt
  • Tomato

 

Directions

 

1. Soak the Gundruk in Luke warm water for 10 minutes

2. Boil tomato on water for around 10 min 
3. Peel tomato cover and mix gundruk and tomato and add some salt. 
4. Now put Onion, garlic (cut on small long shape), Dalle chilli or Green Chilli, Ginger(cut on small long shape)

5. Put raw one tea spoon of mustard oil. 

6. Marinate so that all ingredients mix together.

7. Put the coriander leaves and sliced dale on the Top.

8. It is ready. 

9. Serve it as a side dish.

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Dalle Chilli (Fireball) Pickle - 400 g

One of the best combinations of sting and flavor, once you taste the Dalle chillies it is sure to carve a hard core fan in you. Its flavor and the aroma make a permanent memory on the taste buds and the craving just keeps coming back. Made in Darjeeling

Weight: 400 g

Rs. 240

Dalle Chilli (Fireball) Pickle - 200 g

One of the best combinations of sting and flavor, once you taste the Dalle chillies it is sure to carve a hard core fan in you. Its flavor and the aroma make a permanent memory on the taste buds and the craving just keeps coming back. Made in Darjeeling

Weight: 200 g

Rs. 176

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

Rs. 145

Fermented Mustard 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

Rs. 145
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