Gundruk ko Achar

Name: Gundruk ko Achar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Nepal
Ingredients: 150g gundruk (fermented dried leafy greens); 2 tomatoes, chopped; 1 potato, boiled and cubed; 2 dried red chilies; 1 tsp cumin seeds; 1 tsp fenugreek seeds; 2 tbsp mustard oil; Salt and lemon juice to taste

4 servings15 min prep20 min cookEasy Nepal

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The Story Behind It

The Tale of Gundruk ko Achar

Story updated September 17, 2026

Gundruk, fermented and dried leafy greens, is a traditional Nepali preservation method developed in the hill regions, allowing communities to store vegetables through Nepal's harsh winters when fresh greens were scarce. Turned into a tangy pickle-like achar, it remains a beloved everyday condiment.

Ingredients

Scale:· 4 servings

150g gundruk (fermented dried leafy greens)
2 tomatoes, chopped
1 potato, boiled and cubed
2 dried red chilies
1 tsp cumin seeds
1 tsp fenugreek seeds
2 tbsp mustard oil
Salt and lemon juice to taste

Instructions

1Soak the gundruk in warm water for about 10 minutes to soften slightly, then drain.
2Heat the mustard oil in a pan until smoking, then let it cool slightly to temper the heat.
3Add the cumin seeds, fenugreek seeds and dried chilies, and fry briefly until fragrant.
4Add the softened gundruk and stir-fry for a few minutes.
5Stir in the chopped tomatoes and boiled potato cubes, and cook for 10-15 minutes until the tomatoes soften and the flavors combine.
6Season with salt and a squeeze of lemon juice.
7Serve warm or at room temperature as a tangy side dish alongside dal bhat.

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