Gundruk Bhatmas Achar (Easy Nepali Pickle)

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

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.

Gundruk bhatmas ko achar1

What is Gundruk?

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

INGREDIENTS- GUNDRUK BHATMAS KO ACHAR

INGREDIENTS- GUNDRUK BHATMAS KO ACHAR 1

#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.

Photo Instructions

#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.

Health Benefits

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.

Serving Suggestions

#Serving

Gundruk bhatmas Ko is best enjoyed with a steaming bowl of rice, adding a delightful contrast of textures and flavors.

For an authentic Nepali experience, serve it with traditional accompaniments such as lentil soup (dal), rice(Bhat), and any curries you choose: chicken curry or aloo cauliflower curry.

You can serve gundruk bhatmas ko achar as a side dish with fried rice as well.

#Storage

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:

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Gundruk Bhatmas Achar (Nepali Pickle)

Gundruk bhatmas ko achar is a delicious and nutritious pickle made with Gundruk and Bhatmas. This dish is a spicy, flavorful Nepali pickle that goes well with rice.
Prep Time10 minutes
Active Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Nepali
Keyword: gundruk achat, gundruk bhatmas achar
category: Nepali recipes, Pickle
Yield: 7

Equipment

Ingredients

Gundruk

  • cup gundruk

Soybean

  • cup white soybeans

Vegetables

  • cup finely chopped onion
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 chopped green chili

Spices

  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chili Kashmiri powder
  • ½ tsp fenugreek seeds

Seasoning

  • salt to taste
  • ½ tbsp lemon juice
  • ¼ tsp sichuan pepper (timmur) – optional

Oil

Garnishing

  • 2 tbsp chopped cilantro

Sesame

  • 3 tbsp black sesame roasted and powdered

Water

  • 2 cup water (Soak gundruk)
  • 1 tbsp water while mixing to reduce dryness

Instructions

  • 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

Notes

#. If you are using hot water to soak gundruk, soak it for 5 minutes; if cold, soak it for 10 minutes until they are rehydrated and soft.
#. If you wish, you can fry soybeans in oil. I am dry-roasting soybeans for this recipe. 
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Hi, I'm Jeena, and I'm the author of Chaos of Flavor, a food blog dedicated to my love for cooking.  As someone who is deeply rooted in Nepalese culture, I enjoy sharing my passion for Nepalese cuisine through my recipes, including fusion recipes, which you'll find plenty of on my blog. Join me on my blog to stay up-to-date with my latest recipes :)

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