In Lekali region, fapar, millet and maize are produced. Dhidho is made from the native produce of that region. This is how organic food becomes tasty and healthy. On top of that, it is being nourished.

Now let’s talk about Gundruk.

Gundurak is also our own national dish. When mustard or mustard greens are dried and melted in a special way, it becomes sour. It is dried in the sun and stored. Whenever there is a shortage of vegetables, Gundruk soup is cooked. In other words, Gundruk is also a food for sorrow.

Dhido and Gundruk are similar dishes. It is sharpened by Golbheda and Timur pickles. We find our taste in Dhido and Gundruk. Because this is the plate made by our ancestors. So how balanced and nutritious is this plate? How many healthy foods are Dhido and Gundruk?

First of all, maize, millet, sorghum, etc. are the grains produced in our fields. So it’s all-accessible, for us. Pesticides are not used as they are often produced in their own crops. That is, they became organic products. Maize, millet and sorghum are also rich in nutrients. It is said to be very useful to stay free from problems like diabetes, high blood pressure, uric acid.

Gundruk is also said to contain 48 percent carbohydrates, 49 percent protein and 3 percent fat. Gundruk of sharp taste, soft dhido and pickle of Timur-Golbheda. Or you can include local chicken broth. A little greens. If there is yoghurt on top of that, it is amazing!

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These are Raithane Parikar, Dhido and Gundruk. The main khanki of Lekali region, the hobby of the city. Dhido and Gundruk are still eaten in some Lekali regions. Morning and evening meals are served with bitter, sour gundruk. In the countryside, it is called ‘adilo khana’. That is, after eating a full meal, it will reach all day long.

In the city, it is a food eaten by amateurs. One day, when it comes to changing tastes, many people start cooking in their kitchens. For Dhido, it is Kodo flour, it is Maize flour, it is Fapar flour. That means there are many options. Equally easy to cook. Where is the easiest? Even tasty.

That is why it is available in the menu of famous restaurants of the city. There are some restaurants that serve this dish as their main food. This is the selling point of hotels and restaurants in cities and highways. It is an interesting dish. The city is slow and mixed with gundrak, a local chicken broth. Does the taste of swallowing with soft, sour, salty chutney make a soft lump?

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A ‘vegetable’ that has made Nepal an internationally recognized dish.” where Nepalis reach, Gundruk also reaches!”is the popular saying . Historians link Gundruk’s ‘origin’ to the wars that took place during the unification of Nepal.When King Prithvi Narayan Shah of Gorkha attacked Kirtipur for the first time, there was a lot of greenery in the fields of the people of Kirtipur. The Kirtipurs were not able to pick greens, the Gorkhalis attacked.

After the attack on them, the people of Kirtipur also had to retaliate. In the absence of sufficient military power, all the women and children of Kirtipur had to take part in the war. Fearing that outsiders would come and steal food and vegetables when they went to war, the people of Kirtipur devised a plan – to go to war by filling vegetables with food in a ditch!After that, everyone picked up the greens and filled them in the pit.

When they returned from the battle, they all dug a hole and took out the hidden food.Among the food items taken out, grains including rice could be cooked. However, the hidden greens melted in the pit and became useless.The people of Kirtipur ate rice and bread without vegetables to satisfy their hunger for a few days. But, after a few days, vegetables were needed.

Historians link Gundruk’s ‘origin’ to the wars that took place during the unification of Nepal.When King Prithvi Narayan Shah of Gorkha attacked Kirtipur for the first time, there was a lot of greenery in the fields of the people of Kirtipur. The Kirtipurs were not able to pick greens, the Gorkhalis attacked .After the attack on them, the people of Kirtipur also had to retaliate. In the absence of sufficient military power, all the women and children of Kirtipur had to take part in the war. Fearing that outsiders would come and steal food and vegetables when they went to war, the people of Kirtipur devised a plan – to go to war by filling vegetables with food in a ditch

The greens taken out of the pit were scattered in the fields and kept there. The greens, which had become useless after being placed in the pit, were thrown in the field and dried by the sun. Later, some people picked the same dried greens from their fields and started cooking them.Slightly sour, but very sweet-tasting dried greens (vegetables) became popular all over Kirtipur. In time, its name remained Gundruk. Which has now become a fundamental dish of ordinary Nepalis.

Methods for making ‘Gundruk’

• Wash spinach with clean water and check the damage part of it to avoid contamination
• Remove excess water .You dont need to dry it completely
• Chop it roughly but this step is optional
• In a single layer ,lay the leaves on the tray
• Make the leaves completely dehydrated for 6 hour
• Keep it in the tighen jar or Big bottels

The post Typical Nepali Food ‘Gundruk’: Know Gunduk making process appeared first on notes Nepal ,kantipur to unicode , kantipur unicode, translate kantipur to unicode, , kantipur to unicode converter, Unicode Preeti to Unicode Convertor,www.preeti to unicode, preeti to nepali unicode, preeti.