Back to 4 servings 100 g dried gundruk (fermented leafy greens), soaked in lukewarm water 15 minutes, then coarsely chopped 300 g potatoes, cubed 2 tomatoes, chopped 1 onion, chopped 3 cloves garlic, chopped 1 tsp cumin seeds 0.5 tsp turmeric 2 tbsp vegetable oil, mustard oil also works 6 dl water, about 4 cups salt, to taste 2 tbsp fresh coriander, chopped, for finishing
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1 Step 1: Pick through the gundruk, rinse briefly, then soak in lukewarm water for 15 minutes until slightly softened. Drain, gently squeeze out the excess water and coarsely chop.2 Step 2: Heat the oil in a pot over medium heat, add the cumin seeds and let them sizzle until fragrant, about 2 minutes.3 Step 3: Add the onion and garlic and fry until soft and golden at the edges, about 6 minutes.4 Step 4: Add the tomatoes and turmeric and fry, stirring, until the tomatoes break down into a jammy paste, about 6 minutes.5 Step 5: Add the potatoes, chopped gundruk, salt and water. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the potatoes are tender.6 Step 6: Taste and adjust the salt and sourness, then stir in the coriander and serve hot with rice.getsaucepan.com/r/97623d2e-cf33-55a6-b080-d23b4592796d
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