Gunda

Gundas are a variety of green berries. They are usually available in the summer and eaten largely by Gujaratis. Cooked, these berries make an unusual vegetable.

For the Gundas

1. Wash, dry and destalk gundas. Gently break them. With tip of a knife dipped in salt, scoop out seeds and sticky substance. Keep gundas aside.

For the Filling

1. Mix all ingredients for the filling. Divide it into two parts. Use one part to fill the gundas. Use the other half, to sprinkle over the gundas, later.

To Proceed

1. For tempering, heat oil in a pan. Add mustard seeds. As they crackle, add asafoetida and stuffed gundas. Gently toss, sprinkle a little water and cover them. Cook for about 10 minutes. Lower the flame.
2. When gundas are half cooked, sprinkle the other half of the filling mixture over them.
3. Mix well. Cover and cook gundas till tender. Serve hot.

Additional Note

1. After tempering, sprinkle stuffed gundas with the filling. Pressure cook up to 2 whistles.

Serves : 10 Ready In : 50Minutes Level : Medium Tithi : Yes Cuisine : Rajasthani

Ingredients

• For the Gundas
• 20 pieces big gundas (raw or ripe)
• salt (to marinade)
• For the Filling
• 1/2 cup bengal gram flour (roasted)
• 1 1/4 teaspoons red chili powder
• 1 1/2 teaspoons dhana-jeera powder
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon soda bi-carbonate (optional)
• 1/4 cup dry grated coconut
• 2 tablespoons oil
• salt to taste
• For the Tempering
• 4 tablespoons oil
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 3/4 cup Water (to add when cooking)

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