Gundruk Suruwa

Gundruk is one of the most popular food items in Nepal and is also considered as one of national foods of the country. This fermented vegetable is made usually out of green leaves vegetables, mustard green or spinach or toriko saag. It can be made into pickle or could be made into soup to enjoy it with rice or even dhido. Gundruk ko jhol or suruwa is not only popular among the Nepalese but also popular among the tourists visiting Nepal.

Most of the people in town and rural areas make gundruk by themselves, however, the people in urban areas buy the readymade gundruk from the various shops and supermarkets. The process of making gundruk is quite lengthy and takes few days for it to be ready to be used. The process is discussed in another article and as this article is focused on preparing gundruk suruwa rather than gundruk itself.



1 cup gundruk

3 cups diced potatoes

2 cups diced tomatoes

½ cup diced green pepper

3 dried red chilies

1 tsp cumin seeds

1 tbsp minced garlic

1 tbsp minced ginger

1 tsp cumin powder

3 cups broth or water

3 tbsp cooking oil

Salt and pepper to taste

Chopped cilantro for garnish


First of all, heat a large sauce pan and add some oil. Now, fry the gundruk and take it out when it turns crispy. Then, heat oil in the sauce pan and then fry cumin seeds and dried chilies until it turns dark. Now, add diced onion, green pepper, garlic, ginger, turmeric, cumin powder, salt and pepper and stir it well for at least five minutes. Then, add potatoes, chopped tomatoes and broth and stir thoroughly. Let it boil and simmer for about twenty to thirty minutes or until the potatoes turn tender and a desired soup consistency has been achieved. Now, garnish it with chopped cilantro and pour it into a bowl. Your Gundruk Suruwa is ready to be served with steamed rice.