Equipment
- Pan
Ingredients
Main Ingredients
- 1 cup gundruk
- ½ cup soybeans
Vegetable
- ½ cup chopped onion
- ½ cup chopped tomato
- 2-3 chopped green chili (to taste)
Spices
- ½ tsp ground turmeric
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp kashmiri red chili powder
- 1 tsp ginger garlic paste
Water
- 2½ cup water (soup)
- 2 cup soak gundruk
Oil
- ½ tbsp olive oil or any vegetable oil (roast soybean)
- ½ tbsp oil
Seasoning
- Salt to taste
Other
- 2 tbsp cilantro
Instructions
- Start by soaking a handful of dried Gundruk leaves in water for 5–10 minutes.1 cup gundruk, 2 cup soak gundruk
- Rinse the leaves thoroughly and squeeze out the excess water.
- Then, chop the Gundruk leaves into small pieces and set them aside.
- Heat oil in a pan and roast soybeans for 5–7 minutes on medium-high heat.½ cup soybeans, ½ tbsp olive oil or any vegetable oil (roast soybean)
- Once cooked, remove the soybeans from the pan and set them aside.
- In the same pan, add more oil and sauté the green chili and onion until soft½ cup chopped onion, 2-3 chopped green chili (to taste), ½ tbsp oil
- Then, add chopped Gundruk and fry for a few minutes until it becomes tender
- Next, add spices and cook the mixture well to bring out the flavors½ tsp ground turmeric, ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp kashmiri red chili powder, 1 tsp ginger garlic paste
- Add the chopped tomato and combine everything well. Cover with a lid and let it cook.½ cup chopped tomato
- Once the tomatoes are mushy, add the fried soybeans and combine them with the Gundruk mixture.
- Next, add water and let the mixture simmer on medium-low heat with the lid on for 10–15 minutes.2½ cup water (soup)
- Finally, season with salt and garnish with cilantro and serve hot with rice.2 tbsp cilantro, Salt to taste
Notes
#. If you prefer a thicker consistency, add less water or let it simmer for an additional 5 minutes.
#. You can also substitute soybeans with potatoes, soya chunks or even with egg. It tastes great with any of these options.
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!