Gundruk (Shinki)-Tarul (Yam) ko Tarkari :)

Today I made my favorite Gundruk again! My sister recently visited Nepal and my mom had packed me some. I love Gundruk two ways, one is achar (Click for Gundruk and Bhatmas Sadeko Recipe) form of it and another is the one on which I am writing this post. There are several ways to make Gundruk Curry but the way I prefer is to incorporate Tarul (Yam) instead of potato. Also, I love the gravy texture Yam gives to this dish :) Here you go guys, enjoy  Nepali Tummy way of make Gundruk and Tarul ko Tarkari :)

Fantastic :x

Prep time: 5min(s) Cook time:25min(s) Total time: 30min(s)  

Things you will need:

• Gundruk (1 and 1/2 cups)
• Tarul (Yam) (1 small, peeled, washed and cut in cube size) Note: You can use Potato (2 medium size) instead of Tarul.
• Bhatmas (Soy bean) (1/2 cup)
• Red/Green Chilies (2-3)
• Cumin Seeds (1 tea spoon)
• Turmeric Powder (1 tea spoon)
• Salt (according to taste)
• Cumin-coriander Powder (1 table spoon)
• Oil (3 table spoons)
• Red Chili Powder (1/2 table spoon)
• Ginger-Garlic Paste (1 table spoon)
• Tomato (2 medium, finely chopped)
• Water (5-6 cups)

Directions:

1. On a bowl soak Gundruk.
2. Heat oil and add cumin seeds. Fry until brownish black. 
3. Add bhatmas (soybean) and chilies. Fry until bhatmas become golden brown.
4. Add Tarul (yam), turmeric powder and salt. Cover and cook on a medium heat for 7-8 minutes. Make sure to stir periodically. 
5. Add tomato and all of the remaining ingredients except Soaked Gundruk and water. Stir, cover and cook for another 5 minutes.
6. Add water and Gundruk (squeeze excess water from Gundruk and throw it away). Stir, cover and cook for another 7-8 minutes on a medium to high heat.
7. Done!! Serve with rice >:D<