Gundruk

Ingredients

2 cups gundruk (fermented leafy greens; you can use mustard greens, radish greens, or similar)
1 tablespoon ghee or oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch piece of ginger, minced
1-2 green chilies, chopped (optional, adjust to taste)
1 medium tomato, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves, chopped (for garnish)

If using dried gundruk, rinse it thoroughly in cold water and soak it for about 20-30 minutes. Drain and squeeze out excess water.

If using fresh gundruk, wash and chop it roughly.

In a pan, heat ghee or oil over medium heat.

Add cumin seeds and mustard seeds. When they start to crackle, add chopped onions and saut√© until they become golden brown.

Add minced garlic, ginger, and green chilies (if using). Cook for another minute.

Add chopped tomatoes, turmeric powder, ground coriander, and salt. Cook until the tomatoes are soft and the spices are well blended.

Add the prepared gundruk to the pan and stir well to combine with the spices.

Cook on medium heat for about 10-15 minutes, stirring occasionally. The gundruk should become tender and take on the flavors of the spices.

Sprinkle garam masala over the dish and mix well.

Adjust seasoning with salt if needed.

Garnish with chopped fresh coriander leaves.