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