Ingredients
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300 gm Gunda
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1/2 cup soaked Fenugreek Seeds (Methi Dana)
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Water (as required)
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2 Tsp Coriander Powder (Dhaniya Powder)
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2 Tsp Red Chilli Powder
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1 Tsp Turmeric Powder (Haldi)
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2 Tbsp Oil
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1 Tsp Mustard Seeds (Rai)
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1 Tsp Cumin Seeds (Jeera)
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1 Tsp Fennel Seeds (Saunf)
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1 Tsp Onion Seeds (Kalonji)
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1/2 grated Raw Mango
About
Excited to share a traditional Rajasthani dish with a twist – Gunda Methi Sabzi! This flavorful dish features pickled gunda/ lasode (Glue berries) cooked with fenugreek seeds, creating a delicious blend of spicy, tangy and bitter flavors. A must-try for all foodies looking to explore the diverse culinary landscape of India.
Steps
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1
Done
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Boil Gunda in hot water until tender. Strain water and let it cool down. |
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2
Done
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Take approximately 1/2 cup of water and cook Methi Dana until it boils. Turn off the heat. |
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3
Done
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Cut the cooled Gunda into halves and remove its seeds. Place them in a mixing bowl. |
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4
Done
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Add Coriander Powder, Red Chilli Powder, and Turmeric Powder to the Gunda. Mix well to coat the masala evenly. |
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5
Done
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Heat oil in a pan. Add Rai, Jeera, Saunf, and Kalonji (1 tsp each). |
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6
Done
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Add grated Raw Mango and fry until it softens. Add the Gunda mixture to the pan. |
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7
Done
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Pour in the boiled Methi Dana along with the water. |
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8
Done
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Cover the pan with a lid and cook on medium heat for about 10 minutes or until the masalas are well mixed. |
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9
Done
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Turn off the heat and serve the scrumptious Gunda Methi ki Sabji with Roti, Paratha, or Puri. Enjoy! |
