Sikkimese Egg Gundruk Soup

Ingredients

• 1 cup gundruk (fermented leafy greens), soaked and washed
• 2 eggs, beaten
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp mustard oil
• 1 tsp ginger, grated
• 2 green chillies, slit
• 1 tsp turmeric
• 1 tsp salt
• 4 cups water
• Fresh coriander, chopped

Method

1. Soak the gundruk for 10 minutes, wash well and squeeze dry.
2. Heat mustard oil and fry the onion and ginger until soft.
3. Add tomato, turmeric and salt; cook for 3 minutes.
4. Add the gundruk and water; bring to a boil.
5. Simmer for 10 minutes until the greens are tender.
6. Drizzle the beaten eggs slowly into the simmering soup, stirring gently to form ribbons.
7. Add green chillies and simmer for 2 more minutes.
8. Garnish with coriander and serve hot.