Gundruk ko Jhol
sour Sikkimese greens broth, thin and hot, drunk alongside a plate of rice
Allergens in Gundruk ko Jhol: mustard.
Ingredients
Quantities for 4.
- 200g, chopped Mustard Greensgundruk (dried fermented leaf) has no catalogue id; fresh mustard greens plus the vinegar below get you the closest available approximation of its sourness
- 2 tsp Vinegarreplaces the sourness the fermentation would have supplied; add it at the end, off the boil
- 2 medium, cut into 1cm dice Potato
- 2, chopped Tomato
- 6 cloves, crushed Garlic
- 1 tbsp, chopped Ginger
- 1 small, chopped Onion
- 1/2 tsp Turmeric
- 1/4 tsp Fenugreek Seedsthe bitter note that marks out a Sikkimese jhol; a scant quarter teaspoon, no more
- 3, broken Dried Red Chilli
- 2 tbsp Mustard Oil
- 1 litre Water
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the greens in two changes of water and shake them dry. Wet leaves steam rather than fry.
- Measure the fenugreek carefully. A heaped spoon turns the whole pot bitter and cannot be fixed.
- This is a broth to drink, not a curry. Keep it thin.
Method
- Heat the mustard oil until it smokes, then take it off the heat for 30 seconds.
- Add the fenugreek seeds and dried chillies and fry for 15 seconds only, until the seeds turn one shade darker.Fenugreek burns fast and goes acrid. Count the seconds out loud.
- Add the onion, garlic and ginger and cook 3 minutes until the onion is translucent.
- Stir in the chopped greens and cook 4 minutes, pressing them down, until they have wilted right down and turned dark.
- Add the tomato and turmeric and cook 3 minutes until the tomato has slumped.
- Add the potato and the water, bring to a boil, then simmer uncovered 12 minutes until the potato is soft enough to crush against the side.
- Crush 3 or 4 pieces of potato into the broth to give it the faintest body, and season with salt.Just a few pieces. Any more and it becomes soup rather than jhol.
- Take the pan off the heat, stir in the vinegar, and stand 2 minutes before ladling out.Vinegar boiled in tastes flat; added off the heat it stays bright.
Storage
Keeps 3 days refrigerated and the sourness settles nicely. Reheat to a bare simmer and add a few drops more vinegar before serving to wake it back up.
Nutrition Medium estimate
One serving of Gundruk ko Jhol (420 g) is about 171 calories, or 41 calories per 100 g.
Low protein: 4 g a serving, 10% of the calories
| Per serving420 g | Per 100 g | |
|---|---|---|
| Calories | 171 kcal | 41 kcal |
| Protein | 4.4 g | 1 g |
| Carbohydrate | 23.8 g | 6 g |
| of which sugars | 3.8 g | 1 g |
| Fibre | 4.7 g | 1 g |
| Fat | 7.5 g | 2 g |
| of which saturated | 0.9 g | 0 g |
| of which unsaturated | 5.8 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Indian soup recipes · Northeast Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.