Gundruk ko Jhol (Fermented Greens and Potato Soup)

Method

1. 1

   Soak the dried fermented greens in warm water 15 minutes to soften, then drain and roughly chop.

2. 2

   Heat the mustard oil until it shimmers and just starts to smoke, then pull it off the heat a moment to mellow its sharp raw edge.

   💡 Nepali cooking almost always heats mustard oil past smoking first — skipping this leaves a harsh, pungent bite.

3. 3

   Return to the heat and sizzle the cumin seeds and dried chilies, then add the onion, garlic and turmeric and cook until the onion softens.

4. 4

   Stir in the tomato and cook until it collapses into the onions.

5. 5

   Add the chopped greens, potato and 800 ml water; simmer until the potato is tender and the broth turns pleasantly sour, about 15 minutes.

6. 6

   Season with salt, finish with cilantro, and serve as a soup or spooned over rice.