Gundruk

Soak the gundruk in warm water for 30–40 minutes to rehydrate. Squeeze out excess water and roughly chop. Reserve the soaking liquid.

Heat mustard oil in a heavy pan over medium heat until it smokes lightly. Reduce heat and add dried red chillies and timur (Sichuan pepper), fry for 30 seconds.

Add finely sliced onions and fry until golden, about 8 minutes.

Add minced garlic and grated ginger, sauté for 1–2 minutes.

Add chopped tomatoes and cook until soft and pulpy, about 5 minutes.

Add turmeric powder and slit green chillies, stir well.

Add the rehydrated gundruk and mix thoroughly with the masala. Cook for 3–4 minutes.

Pour in the reserved soaking liquid and additional water to make a light soup or thick curry depending on preference. Add salt.

Bring to a boil, then simmer on low heat for 15–20 minutes until the gundruk is fully tender and the flavors meld together.

Garnish with fresh coriander and serve hot with steamed rice or as a soup alongside other Sikkimese dishes.