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.