Gunda Nu Shaak
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 1213 times
‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it!
An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available.
It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri.
De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt.
Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta.
- Wash the gundas thoroughly and dry them.
- Destalk the gundas, crush them lightly using your palm and remove the inside seeds using a sharp knife. Since a sticky substance surrounds the seeds, it is advisable to dip the tip of the knife in the salt and then remove the gunda seeds and discard them. Keep aside.
- Roast the besan in a small non-stick pan on a medium flame for 2 minutes.
- Switch off the flame, transfer the besan into a plate, cool it completely, add all the remaining ingredients and mix well. Keep aside.
- Fill each gunda with a little besan mixture. Keep the remaining besan mixture aside.
- Heat the oil in a deep non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
- Add the stuffed gundas, mix well, cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the remaining besan mixture, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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