Gundruk Pickle (Gundruk Ko Achar)

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1. 1Step 1: Boil some water and steep the gundruk for about 10 minutes. Drain and squeeze water out and transfer it to a cutting board.
2. 2Step 2: Carefully feel around for tough stems and rip or cut those out. After tough bits are out, coarsely chop the gundruk and transfer it to a mixing bowl.
3. 3Step 3: Prepare your dried soybeans: if using dried and uncooked soybeans, soak them and then fry in oil until crunchy, on a low flame, rolling frequently over about 10 minutes. (Soy nuts can be used without further preparation.)
4. 4Step 4: Roast the tomatoes and chiles under the broiler. Then remove skins of tomatoes and chiles. Mash those in a mortar and pestle.
5. 5Step 5: Heat some mustard oil in a pan and fry the fenugreek seeds, jimbu, timur and dried chiles to impart those flavors to the oil and until fenugreek seeds are browned.
6. 6Step 6: Put all of ingredients (including salt and turmeric powder) into the mixing bowl and top with the hot oil and tempered spices.
7. 7Step 7: Mix, and taste for seasoning. Add lime juice and salt to taste.