Gundruk is a Nepalese condiment prepared from fermented vegetables. The vegetables are flavored with a vibrant mix of spices and herbs and are served as a side dish or appetizer. Asafoetida and Sichuan peppercorns can be found at well-stocked Asian or Indian markets.
½ pound mustard greens, cut into ½-inch-wide strips
½ pound Napa cabbage, cut into ½-inch-wide strips
½ pound spinach, cut into ½-inch-wide strips
½ pound daikon radish, cut into ½-inch by 2-inch matchsticks
Spread the vegetables on baking sheets and leave out in the sun for a day to dry out a bit. (Or put the sheets in a 200° oven for 4 hours, until vegetables are softened and wilted.)
Pack the vegetables into a clean, sterilized jar and press them down as much as possible. Cover and leave the jar in a warm, dark place for 2 days. Drain off any accumulated liquid and re-cover the jar. Let the vegetables ferment about 3 to 5 days until they smell and taste sour. Store in refrigerator.
1 cup red onions, finely chopped
1 cup tomato, diced
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
1 tablespoon fresh red chile, finely minced
2 tablespoons cilantro, finely chopped
2 tablespoons mustard oil (or vegetable oil can be used)
1 tablespoon lemon juice
½ teaspoon ground Szechuan peppercorns
1 pinch asafoetida powder
Salt and pepper to season
Mix together all ingredients.
Combine 3 cups fermented gundruk with marinade. Store in refrigerator; serve cold.