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Bharela gunda nu shak | Gunda nu shak recipe | Gunda sabzi recipe

This is a simple curry made with Gunda (gumberry) and Gujarati-style masala. The tasty masala is prepared with peanuts, besan papdi, raw mango, and dry spices, which are coated and cooked with gunda until it develops all the flavors. It has a medium level of spiciness and a slightly sweet and sour taste, akin to typical Gujarati sabzis. It makes for the perfect side dish with roti, bajra rotla, or even rice. Give it a try!

The key to making tasty bharela Gunda nu shak at home are
  1. Firstly, I would highly recommend using fresh and green gunda for this recipe. Also, I boil the gunda in salt and lemon water to decrease its stickiness within minutes.
  2. Secondly, crushing peanuts, sesame seeds, and besan papdi gives a nutty taste to the masala, and adding grated raw mango provides tanginess, enhancing the flavor of the masala. I also made the masala paste slightly spicy, but if you prefer the curry to be less spicy, you can reduce the amount of chili powder.
  3. Lastly, bharela Gunda nu shak tastes great the next day as it absorbs the masala well.

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Bharela gunda nu shak | Gunda nu shak recipe | Gunda sabzi recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 5 servings


Cook gunda for sabzi

  • 350 grm gunda - gumberry
  • 3 cup water
  • 1 tsp salt
  • 1 lemon juice

Sabzi masala

  • 3 tbsp roasted peanuts
  • 3 tbsp white sesame seeds
  • 3 tbsp papdi gathiya
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ½ cup grated raw mango
  • 2 tbsp jaggery
  • Some coriander leaves

Gunda nu shak

  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp white sesame seeds
  • Pinch of hing
  • Some curry leaves
  • 2 tbsp green chilli-ginger-garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ cup hot water
  • 1 cup butter milk
  • Some coriander leaves


  • Take 350 grams of gunda and cut it into two parts, then remove its seeds.
  • Now, in a pan, boil 3-4 cups of water. Add 1 teaspoon of salt and 1 tablespoon of lemon juice, then bring it to a boil.
  • Add the gunda into the boiling water and cook for only 3-4 minutes on high flame until it is 80% cooked. Due to the sourness of the lemon juice and the stickiness of the gunda, immediately remove it into the boiling water.
  • Take out the cooked gunda and let it cool down.
  • Now, in a mixture jar, add 3 tablespoons of peanuts, 3 tablespoons of white sesame seeds, and 3 tablespoons of papdi gathiya. Crush it into a coarse powder.
  • Take out the powder into a mixing bowl, add salt, ½ teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, ½ teaspoon of garam masala, ½ cup of grated raw mango, 2 tablespoons of jaggery, and some coriander leaves. Mix well. The masala is ready, keep it aside.
  • Now, in a pan, heat some oil, add the gunda, and fry it on high flame for 2-3 minutes.
  • Take out the fried gunda onto a plate and spread the prepared masala on it, then press it so the gunda cavity is filled with masala.
  • Now, in the same pan, add 4 tablespoons of oil and heat it. Add ½ teaspoon of mustard seeds, ½ teaspoon of cumin seeds, 1 teaspoon of white sesame seeds, a pinch of hing, and some curry leaves. Sauté it.
  • Then, add the coarsely ground green chili-ginger-garlic paste and sauté it.
  • Now, lower the gas flame, add ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder, ½ teaspoon of coriander powder, and ½ cup of hot water. Sauté the masala until the oil separates from its sides.
  • Then, add the gunda with masala and mix with the tempering.
  • Now, add 1 cup of buttermilk and mix well.
  • When the gravy starts to boil, cover and cook the sabzi for 5 minutes so the masala flavor absorbs into the gunda.
  • Bharela Gunda nu shak is ready to serve with roti, bajra rotla, or rice.


  • Cut the Gunda into two parts and remove its seeds.
  • Boil the Gunda for 3-4 minutes on high flame.
  • The sourness of lemon helps to remove the stickiness of Gunda within minutes.
  • You can substitute Bhavnagari Gathiya, Chavanu, or roasted gram flour instead of Papdi Gathiya.
  • Grind peanuts, sesame seeds, and Gathiya into a coarse powder.
  • The addition of raw mango enhances the taste and removes the stickiness of Gunda.
  • Sautéing Gunda in oil gives it a crispy layer and enhances its taste.
  • Adding buttermilk helps to remove the stickiness of Gunda and adds flavor to the gravy.
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