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
- 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
- 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
- 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.
- When gundas are half cooked, sprinkle the other half of the filling mixture over them.
- Mix well. Cover and cook gundas till tender. Serve hot.
Additional Note
- After tempering, sprinkle stuffed gundas with the filling. Pressure cook up to 2 whistles.
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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