Equipment
- Small frying pan
- Bowl
- Fork/Spoon
Ingredients
Gundruk
- 1½ cup gundruk
Soybean
- ⅓ cup white soybeans
Vegetables
- ⅓ cup finely chopped onion
- 1 tsp minced ginger
- 1 tsp minced garlic
- 2 chopped green chili
Spices
- ½ tsp ground turmeric
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp kashmiri red chili powder
- ½ tsp fenugreek seeds
Seasoning
- salt to taste
- ½ tbsp lemon juice
- ¼ tsp sichuan pepper (timmur) - optional
Oil
Garnishing
- 2 tbsp chopped cilantro
Sesame
- 3 tbsp black sesame roasted and powdered
Water
- 2 cup water (Soak gundruk)
- 1 tbsp water while mixing to reduce dryness
Instructions
- Soak gundruk in water for 5-10 minutes. Rinse it with cold water to remove any impurities, then squeeze to remove excess water.1½ cup gundruk, 2 cup water (Soak gundruk)
- Heat a pan over medium-high heat. Once hot, add soybeans and roast until lightly browned. Set them aside once cooked.⅓ cup white soybeans
- Add roasted soybeans, gundruk, onion, ginger, garlic, turmeric powder, red chili powder, kashmiri powder, sichuan pepper, and lemon juice in a bowl.⅓ cup finely chopped onion, 1 tsp minced ginger, 1 tsp minced garlic, ½ tsp ground turmeric, ½ tsp kashmiri red chili powder, 3 tbsp black sesame roasted and powdered, ¼ tsp sichuan pepper (timmur) - optional, ½ tbsp lemon juice
- Heat oil over medium heat.1 tbsp mustard oil or any vegetable oil
- Add fenugreek seeds and allow them to splutter for a minute. Stir in green chili, coriander powder, and cumin powder; cook for another minute.2 chopped green chili, ½ tsp Ground cumin, ½ tsp fenugreek seeds, ½ tsp Ground coriander
- Pour oil into the bowl and add sesame powder. Combine everything.
- Add salt and cilantro, and mix well until thoroughly combined. Finally, add water and mix it again. Gundruk Bhatmas Achar is ready to be served.salt to taste, 2 tbsp chopped cilantro, 1 tbsp water while mixing to reduce dryness
Notes
#. If you are using hot water to soak gundruk, soak it for 5 minutes; if cold, soak it for 10 minutes until they are rehydrated and soft.
#. If you wish, you can fry soybeans in oil. I am dry-roasting soybeans for this recipe.
The nutrition information provided is an estimate and may not be exact.
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!