Ingredients
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200-250 gm Gunda (fragrant manjack)
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1 medium-sized raw mango, grated
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2 Tbsp roasted besan (gram flour)
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Salt, to taste
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1/2 Tsp turmeric powder (haldi)
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3 Tsp coriander powder (dhaniya)
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2 Tsp chili powder
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1 Tsp garam masala
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A pinch of asafoetida (hing)
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2 Tsp sugar or jaggery (gur)
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2 Tbsp oil
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1 Tsp mustard seeds (rai)
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2 Tsp white sesame seeds (til)
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Fresh coriander, for garnish
About
Gunda Keri ki Sabzi is a flavorful Indian dish made with Gunda (fragrant manjack) and raw mango. The Gunda is stuffed with a spiced mixture of grated raw mango, roasted besan, and various spices. It is then cooked with a tempering of mustard seeds, sesame seeds, and asafoetida until soft and tender. This sabzi is best enjoyed with roti, paratha, or khakhra. For a gravy version, beaten curd can be added after cooking.
Steps
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1
Done
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Wash and dry 200-250 gm Gunda. Remove the seeds using a knife dipped in salt (the seeds are very sticky). |
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2
Done
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In a bowl, mix the grated raw mango with 2 tablespoons roasted besan. |
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3
Done
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Add salt, 1/2 teaspoon turmeric powder, 3 teaspoons coriander powder, 2 teaspoons chili powder, 1 teaspoon garam masala, a pinch of asafoetida, and 2 teaspoons sugar or jaggery. |
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4
Done
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Mix everything well and stuff this mixture into the Gunda. |
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5
Done
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Heat 2 tablespoons oil in a pan. Add 1 teaspoon mustard seeds, 2 teaspoons white sesame seeds, and a pinch of asafoetida. Allow them to crackle. |
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6
Done
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Add the stuffed Gunda to the pan and gently toss in the tadka (tempering). Avoid vigorous stirring. |
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7
Done
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Cover the pan with a lid and cook on a slow to medium flame for 15-20 minutes, or until the Gunda becomes soft and tender, stirring occasionally. |
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8
Done
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Once the Gunda is cooked, garnish with fresh coriander. |
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9
Done
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For a gravy option, add well-beaten curd after turning off the heat. |
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10
Done
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Enjoy the Gunda with roti, paratha, or khakhra. |
