If you’re looking for a delicious yet easy-to-prepare pickle to add to your favorite meal, then you’ve got to try out Gundruk Bhatmas ko achar.
This Nepalese pickle is the perfect accompaniment to any occasion, bringing a unique blend of flavors.
Gundruk bhatmas achar is a delicious and popular Nepali dish that’s loved by many. I grew up with it, and it’s still a cherished part of my meals.
Whenever my mom sends me some gundruk, I always get excited to make this delicious pickle. The process is pretty simple yet satisfying. It’s tangy, spicy, and the perfect side dish for your main meal.
What is Gundruk?
Gundruk is a traditional Nepali food made by fermenting leafy greens, typically mustard greens or spinach. The greens are wilted, tightly packed in the container, and fermented for 2-3 days in sunlight.
Once fermented, gundruk is allowed to fully dry, and then it’s ready to be used in curries or made into pickles. People typically eat gundruk as a curry dish with soybeans, potatoes, or dried fish, even with an egg, and it can be eaten as a spicy pickle. I love it with everything!
What is Gundruk ko achar?
In Nepali, we call pickles “achar.” They are immensely popular in Nepal and enjoyed with rice.
Gundruk ko achar comes in different forms, and one popular version includes soybeans, known as “bhatmas.”
It is made with Gundruk (fermented leafy vegetables such as mustard, radish, and turnip greens) and Bhatmas (roasted soybeans).
The blend of spices, soybeans, and gundruk gives this pickle a unique flavor, making it a great addition to any meal.
The best part is that you can easily customize it to suit your taste.
Here is a step by step instructions to make easy and simple gundruk bhatmas achar.
Ingredients for Gundruk bhatmas achar
#Gundruk and Soybean: These two are the main ingredients of gundruk bhatmas ko achar. I am using white soybeans for this recipe. If you prefer, you can use black soybeans instead.
#Onion, ginger, garlic, green chili and cilantro.
#Seasoning: Salt, lemon and sichuan pepper (Timur)
#Spices: Turmeric powder, cumin powder, coriander powder, kashmiri chili powder and fenugreek seed to add flavor.
#Oil: Mustard oil. If not, use any vegetable oil.
#Sesame: Black sesame roasted and powdered.
#Water : Hot water and cold water.
#1. Start by soaking the dried gundruk in water for 5-10 mins. Rinse the gundruk with cold water in order to remove any impurities and then squeeze to remove excess water.
Note: If you are using hot water, soak it for 5 minutes; if cold, soak it for 10 minutes until they are rehydrated and soft.
#2. Heat pan over a medium-high heat. Once hot, add soybeans and roast it until it’s lightly brown. Once roasted, set it aside.
Note: If you wish, you can use oil for roasting.
#3. Over medium heat, heat oil. Once hot, add fenugreek seeds. Allow them to splutter for a minute. Add green chili, coriander powder, and cumin powder, allow it to cook for one minute.
#4. Add gundruk, roasted soybean, onion, ginger, garlic, turmeric powder, sichuan pepper, lemon, and red chili Kashmiri powder to the bowl. Then add hot oil and add sesame powder. Combine well.
#5. Finally season with salt, cilantro, and mix well until thoroughly combined adding a teaspoon of water. Gundruk bhatmas achar is now ready to be served.
Gundruk is not only delicious, but it also has tremendous health benefits! The fermentation process encourages the growth of friendly bacteria, which aid digestion and absorb nutrients more effectively.
Plus, it’s full of probiotics to fight off bad bacteria and keep us healthy. Gundruk can also reduce inflammation in the body, promoting overall well-being.
Gundruk bhatmas Ko is best enjoyed with a steaming bowl of rice, adding a delightful contrast of textures and flavors.
You can serve gundruk bhatmas ko achar as a side dish with fried rice as well.
It is best to keep Gundruk Bhatmas Achar in the fridge for up to 5 days in order to maintain optimal freshness.
Gundruk Bhatmas Achar’s storage duration can vary depending on the recipe and storage conditions. Generally, when stored correctly, it can last several weeks to a few months. However, with this particular recipe, I recommend not storing it for longer than five days in the refrigerator.
Other Nepali Pickles
Here are a few more Nepali pickles or salads you might like:
Gundruk Bhatmas Achar (Nepali Pickle)
- 1½ cup gundruk
- ⅓ cup white soybeans
- ⅓ cup finely chopped onion
- 1 tsp minced ginger
- 1 tsp minced garlic
- 2 chopped green chili
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp red chili Kashmiri powder
- ½ tsp fenugreek seeds
- salt to taste
- ½ tbsp lemon juice
- ¼ tsp sichuan pepper (timmur) – optional
- 1 tbsp mustard oil
- 2 tbsp chopped cilantro
- 3 tbsp black sesame roasted and powdered
- 2 cup water (Soak gundruk)
- 1 tbsp water while mixing to reduce dryness
- Soak gundruk in water for 5-10 minutes. Rinse it with cold water to remove any impurities, then squeeze to remove excess water.1½ cup gundruk, 2 cup water (Soak gundruk)
- Heat a pan over medium-high heat. Once hot, add soybeans and roast until lightly browned. Set them aside once cooked.⅓ cup white soybeans
- Heat oil over medium heat. Add fenugreek seeds and allow them to splutter for a minute. Stir in green chili, coriander powder, and cumin powder; cook for another minute.2 chopped green chili, ½ tsp coriander powder, ½ tsp fenugreek seeds, 1 tbsp mustard oil, ½ tsp cumin powder
- Add roasted soybeans, gundruk, onion, ginger, garlic, turmeric powder, red chili powder, sichuan pepper, and lemon juice in a bowl. Pour oil into the bowl and add sesame powder. Combine everything.⅓ cup finely chopped onion, 1 tsp minced ginger, 1 tsp minced garlic, ½ tsp turmeric powder, ½ tsp red chili Kashmiri powder, 3 tbsp black sesame roasted and powdered, ¼ tsp sichuan pepper (timmur) – optional, ½ tbsp lemon juice
- Add salt and cilantro, and mix well until thoroughly combined. Finally, add water and mix it again. Gundruk Bhatmas Achar is ready to be served.salt to taste, 2 tbsp chopped cilantro, 1 tbsp water while mixing to reduce dryness
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!