Nepalese

Cumin and Coriander Gundruk Salad

Name: Cumin and Coriander Gundruk Salad
Total time: 17 min
Yield: 2 servings
Cuisine: Nepalese
Ingredients: 1 cup gundruk (fermented greens); 1/4 cup chopped onions; 1/4 cup chopped tomatoes; 1 tablespoon oil; 1 teaspoon mustard seeds; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1 tablespoon lemon juice; 1 tsp ground cumin; 1 tsp ground coriander

Adds a warm, earthy note with cumin and coriander.

17 minutes2 servings

Method

Mix cumin and coriander into the oil while cooking the mustard seeds.
Soak gundruk in water for 10 minutes; drain and squeeze out excess water.
In a pan, heat oil and add mustard seeds, turmeric, and salt; cook until seeds pop.
Add onions, tomatoes, and gundruk; mix well.
Stir in lemon juice and serve.

Salads Sides Vegetarian

Read in another language

More Nepalese recipes →