Gundruk Curry

Ingredients

• 2 cups (200g) gundruk leaves 2 cups (200g) gundruk leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 cups (470ml) water 2 cups (470ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the gundruk leaves thoroughly to remove any dirt or impurities. Soak them in water for 10 minutes, then drain and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
4. 4.
   In a small bowl, mix together cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add this spice mixture to the pan and cook for a minute, stirring continuously.
5. 5.
   Add the soaked gundruk leaves to the pan and mix well with the spices. Cook for 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Pour water into the pan and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the gundruk leaves are tender.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Gundruk leaves — Make sure to rinse the leaves thoroughly to remove any dirt or impurities before using them in the recipe.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• For added flavor, you can also include a teaspoon of fenugreek seeds while sautéing the onions.

Serving advice

Gundruk Curry is best served hot with steamed rice or roti. The tangy and savory flavors of the curry complement the mildness of the rice or the softness of the roti, creating a perfect balance of tastes.

Presentation advice

To enhance the presentation of Gundruk Curry, garnish it with a sprinkle of fresh cilantro on top. The vibrant green color of the cilantro adds a pop of freshness to the dish, making it visually appealing.