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Gundruk (Nepali: गुन्द्रुक
pronounced [
ɡund̪ruk] ) is a
fermented leafy green vegetable originated in Nepal.
Alongside Nepal, it is also po****r cuisine...
- stew goat stew
Gundruk Tama
Vegetable tarkari Pork stew
Mixed Veg
Tarkari Masyaura Dal Saag Aloo Tama (potatoes with
bamboo shoots)
Gundruk ko Jhol Aloo...
- 2017. "The
Truth Behind Narayan Gopal And
Chandani Shah – THE
GUNDRUK POST". THE
GUNDRUK POST. 11
August 2016.
Retrieved 31 July 2017. Bajracharya, Nasana...
- (Nepali: सिन्की) is a
Nepali preserved fermented vegetable,
similar to
gundruk.
Gundruk is
prepared from
leafy vegetables but
sinki is
prepared from radish...
-
potatoes Close up look of
masyaura nugget Gundruk Sinki "How to make Masyura?". The
Nepali Food Blog | the
Gundruk.com. 2016-02-15.
Retrieved 2019-11-24....
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which can be
fresh or fermented,
mainly of
dried mustard greens (called
gundruk ko achar) and
radish (mula ko achar) and of
which there are many varieties...
- chicha,
among others. Kimchi,
mixed pickle, sauer****,
Indian pickle,
gundruk,
tursu Wine, vinegar, cider, perry, brandy, atchara, nata de coco, burong...
- himalayas.
Throughout Nepal, fermented, then sun-dried,
leafy greens called Gundruk, are both a
delicacy and a
vital substitute for
fresh vegetables in the...
-
fermented for 2–8 days.
Examples of
traditional fermented foods are kinema,
gundruk, sinki, maseura, and khalpi.
Traditional fermented beverages include chyang...
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staple food
mostly in
rural areas,
where it
might be
eaten with mohi and
gundruk, a
fermented vegetable. Goyang,
another fermented food, is made from the...
