Gundruk Bhatmas Jhol (Gundruk Bhatmas Soup)

If you’re a fan of tangy flavors, then you’ll absolutely love Gundruk Bhatmas Jhol.

It’s a Nepalese dish made with fermented leafy vegetables, soybeans, and a blend of aromatic spices.

The key ingredient in this dish is Gundruk, a fermented leafy green that is sour and slightly tangy, usually made by fermenting leafy greens, usually mustard greens.

It adds a unique flavor to the dish and is often used in curries or as a pickle.

Gundruk Bhatmas Jhol is more than just a tasty meal. For me, it’s a dish that holds a special place in my heart.

It reminds me of my childhood days, when my grandmother used to send us packages of goodies from the village.

Gundruk was always a part of those packages, and although I wasn’t a fan of it initially, I gradually developed a love for its unique taste and texture.

Living away from Nepal, I still crave this dish and whenever I have gundruk at home, either sent by my mother or bought from the store, I always make sure to prepare either Gundruk Bhatmas Jhol or Gundruk Ko Achar.

It’s the perfect soup dish to enjoy with rice, especially during the chilly winter months.

Here is a simple step-by-step instruction on how to make Gundruk Bhatmas Jhol /Soup Curry.

Ingredients For Gundruk Bhatmas Jhol

Gundruk: It is a fermented leafy green that is sour and slightly tangy. It is made by fermenting leafy greens, usually mustard greens.

Bhatmas: Soybeans are another ingredient for this recipe. Feel free to use brown or white soybeans. Also, soybeans can be substituted with eggs or potatoes or even with soya chunks (nutrela).

Spices: Turmeric, coriander, cumin, red chili powder and ginger garlic paste.

Seasoning: Salt.

Tomato, onion, cilantro and green chili.

Oil: Olive oil or any vegetable oil.

Step-by-Step Instructions To Make Gundruk Ko Jhol

#1. Soak a handful of dried Gundruk leaves in hot water for 5–10 minutes. Rinse the leaves thoroughly and squeeze out the excess water. Then, chop the Gundruk leaves into small pieces and set them aside.

#2. Heat oil in a pan. Add soybeans and roast them for 5–7 minutes on medium-high heat. Once cooked, remove from the pan and set aside.

#3. In the same pan, add more oil. Add chili and sauté for a minute, then add chopped onion and sauté until soft.

#4. Next, add chopped Gundruk and fry for a few minutes.

#5. Add all the spices (turmeric, cumin, coriander and red chili kashmiri powder) and ginger, garlic paste. Combine everything well and cook for a few mins.

#6. Add the chopped tomato and mix everything well. Cook for a few minutes, then add the fried soybeans and mix well again. Cover with a lid and let it cook.

#7. Next, add water and let the mixture simmer on medium-low heat with the lid on for 10-15 minutes. Finally season with salt and garnish with cilantro.

Note: If you prefer a thicker consistency, add less water or let it simmer for an additional 5 minutes. Personally, I prefer a thinner consistency.

Serving Suggestion

I would definitely serve it with rice and pair it with the tomato ko achar recipe but don’t hesitate to pair it with any main dish of your choice, like roti, or eat it on its own.

Storage Suggestion

If you have any leftovers of Gundruk Bhatmas Jhol don’t worry! You can store it in an airtight container in the refrigerator for up to 3–4 days.

When you’re ready to enjoy it again, simply reheat the curry and serve it with your main dish.

Other Nepali Curry Recipes

Here are the other Nepali curries you might want to try:

• Chicken Curry

• Vegetable Curry

• Pork Curry

• Boiled Egg Potato Curry

• Nepali Aloo Dum