| Username |
Post |
| Bob Marley |
Posted
on 17-Jul-03 01:51 AM
Dear Nepali brothers and sisters...
I just came across some Gundruk sent from Nepal. It smell so wonderful but the sad part is that I do not know how to make it. Can anybody help me? Please...I do not want our national food to go in waste.
Thanks
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| Bob Marley |
Posted
on 17-Jul-03 02:07 AM
Sorry for the spelling...
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| Neural |
Posted
on 17-Jul-03 03:48 AM
Marley bro, GUNDRUK # GAAJA
tesaile, Gundruk lai 72 ghanta jati gham maa sukaune.................tespachhee pyaj majja le bhutne tel maaa...........ali kati lasun halne ani feri bhutnu bhutne rato hunjel samma re......ani bhatmaas chahi nahaalnu-- swaaad bigranchha re......golveda samjhida pani nasamjhinu....ani ali kati soya sauce halnu tyo pyaj+lasun maaa...feri bhutnu kalo nahunjel samma.............3 din agadi sukako gundruk mathi kausi gayera (or ur balcony) lyaaunu ,,, ani fry pan (or karai) ke maaa pakaaudai ho, tesmaa laaz namaanikana khanyaaunu........khanyaaunu maatra -- panyuu le chalaunu pardaina............ani dhakkan hola ni kitchen maa?? ho tyo dhakkan le chhopeko jasto garnu....aago chahi ek dam sano, nivna chahi dinu hudaina hai......thyaakai ghadi herera nepal maaa bihana ko 7 bajeko radio nepal maa samaachar aauchha ni (Prabin guru ko aaune din milaayera)..ho tehi samaya milaayera tyo saano ago nivaunu. GUNDRUK is ready ani.. ek choti try garau bro.....
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| noname |
Posted
on 17-Jul-03 05:35 AM
BM, Let me try something for you.
A. Achar type I
1. Wash Gundruk and keep it for few minutes (after squeezing all the water).
2. Cut green chilies in small pieces.
3. Cut tomato in small pieces (make sure that the pieces are neither too small nor too large. Too much tomato spoils taste of Gundurk)
4. Mix all the things, and add salt according to your taste. Add some lemon juice, in case your Gundruk is not a quality Gundruk!
5. Serve it with Bhat or Roti.
B. Achar type II
Same as A but don't mix tomato. Add some water to make it 'juicy'. You may need to add a little more lemon juice. Add some grinded green chilly along with cut pieces.
C. Curry
1. Fry BHATMAS in oil and take it out.
2. Heat oil and fry two red chilies.
3. Fry dry Gundruk (soaked and squeezed) in the oil. Fry it for sometime. (Fry till the you can feel the smell even from 200m away from your kitchen)
4. Add garlic paste. Add some tomato. Mix fried BHATMAS. Cook for sometime with a little water.
5. Add water and salt according to your taste.
I hope this helps! If you try any of this, Please stop by to tell how it comes.
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