Clean and tear the gundruk, then roast it in a dry pan over medium heat until fragrant. Transfer to a bowl and set aside.

In the same pan, dry roast the soybeans until lightly browned and aromatic; set aside separately.

Heat oil in a saucepan over medium heat. Add the dried chillies and chopped onions, frying until the onions turn translucent.

Stir in the garlic paste and cumin-coriander powder; sauté for about 30 seconds until fragrant.

Add the chopped tomatoes and cook until they soften and begin to break down.

Return the roasted gundruk and soybeans to the pan, stirring to combine.

In a small bowl, whisk the rice or maize flour with a few tbsp of water to make a smooth paste.

Pour the mixture into the pan along with the remaining water and salt; stir well. Bring to a boil, then reduce the heat.

Simmer uncovered for 5-7 minutes, stirring occasionally, until the soup thickens slightly. Remove from heat and serve hot.