This is Nepal’s kimchi, made with the vegetables from the summer harvest and kept as a staple through the colder months. It is also sometimes made into a curry, but this pickle makes a great accompaniment to dhal and rice and adds a tang to your meals. You can also serve it alongside some steamed rice or pilaf, and the Masala dahi (spiced curd).
This is also an excellent pickle to put on a burger. Try Paneer, grilled eggplant (aubergine) and Gundruk on your next vegie burger.