Gunda nu shak is a simple and interesting side dish or sabzi made with small-sized gunda (gumberry). A tasty masala is made with peanuts, besan papdi, raw mango, and dry spices, which are stuffed and cooked with gunda until it develops all the flavors. It has a medium spiciness and is slightly sweet and sour in terms of taste, just like any Gujarati sabzi. It is the best side dish for roti, thepla, and even rice. Do try this!
The key to making tasty Gunda nu shak at home is:
- Firstly, I would heavily recommend using fresh and green gunda for this recipe. Also, remove the gunda seeds and make sure to rub some salt to decrease its stickiness.
- Secondly, crushing peanuts and besan papdi gives a nutty taste to the masala. Adding grated raw mango gives tanginess and enhances the flavor of the masala. I have made the masala paste a little spicy, but if you do not like the curry to be spicy, then reduce the amount of chili powder.
- Lastly, bharela Gunda nu shak tastes great the next day as it absorbs the masala well.
Please do visit my other related recipe collection like
Gunda nu shak recipe | bharela gunda nu shak | Gujarati style gunda nu shak | Gunda sabzi recipe
- 350 grm gunda - gumberry
- 3 cup water
- ½ cup besan papdi - papdi gathiya
- ½ cup roasted peanuts
- ½ cup grated raw mango
- 2 tbsp sesame seeds
- 1 tbsp fennel seeds
- Salt to taste
- 2 tbsp coriander powder
- 2 tbsp red chilli powder
- 1 tsp cumin powder
- ½ tsp garam masala
- 2 tbsp jaggery
- 1 tbsp oil
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- ½ tsp turmeric powder
- 1 cup buttermilk
- In a bowl, add 3 cups of water and bring it to a boil. Add 350 grams of gunda without removing its seeds into the boiling water. Boil for only 5 minutes on high flame. Then take out the gunda and place it in a sieve to cool down. Once it's cool, remove its seeds and rub some salt in its inner cavity. Keep it aside.
- Next, in a mixer jar, add papdi gathiya, roasted peanuts, ginger, and green chilli. Grind coarsely and transfer to a mixing bowl. Add grated mango, sesame seeds, fennel seeds, salt, coriander powder, red chilli powder, cumin powder, garam masala, jaggery, and oil. Mix well. The masala is ready.
- Stuff the prepared masala into the gunda and keep it aside.
- In a pan, add oil, mustard seeds, cumin seeds, and hing. Once they start spluttering, add turmeric powder and the stuffed gunda. Saute for 3-4 minutes by shaking the pan, but do not stir the gunda with a spatula. Then spread the remaining masala on the gunda.
- Lower the flame and add buttermilk into the gravy. Stir continuously until the gravy starts to boil. Cover the pan and cook the sabzi on medium flame till the gravy thickens and releases oil from its sides.
- Gunda nu shak is ready to serve with roti or thepla.
- Do not remove the upper part while boiling Gunda, also do not overboil it.
- You can use bhavnagari gathiya, chavanu or roasted gram flour instead of papdi gathiya.
- Grind gathiya and peanut into a coarse powder.
- The addition of raw mango enhances the taste and removes the stickiness of gunda.
- Saute gunda into oil gives it crispy layering and enhances its taste
- Adding buttermilk helps remove the stickiness of gunda and gave flavor to the gravy.
- Gunda nu shak tastes great when it is prepared spicy, sour, and slightly sweet.
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