Go Back
–+ servings

Gunda nu shak recipe | bharela gunda nu shak | Gujarati style gunda nu shak | Gunda sabzi recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 5 servings

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.