Methi Gunda

Methi Gunda

Methi Gunda

The Gundas are deseeded and then cooked with an unique mix of spicy masalas. Gundas have to be destalked and cleaned well from the insides because their seeds are surrounded by sticky substance which has to be removed before cooking.

Methi Gunda

This Methi Gundas can be stored in air tight container upto 2 weeks in refrigerator and used as desired. It is my Moms recipe and one of my favorite. Methi Gunda is an old traditional favorite amongst all Gujaratis.

Methi Gunda


Gunda – 100 gms

Salt to taste

Chili powder – 2 tsp + 2 tbsp

Turmeric powder – 1/2 tsp

Methi Kuria / fenugreek seeds – 3 tbsp

Oil – 2 tbsp + 1 tbsp

Asofoitida / Hing – 1/2 tsp



1. Destalk the Gundas. Lightly crush them using a pestle.

2. Remove the inside seeds using sharp knife or any sharp stick. Keep them aside.

Methi Gunda

3. In a bowl, take methi na kuria, 2 tsp chili powder, turmeric powder and 1 tbsp oil. Mix well and keep it aside.

Methi Gunda

4. In a pan, heat 2 tbsp oil. Add Asofoitida / hing and De-seeded gundas. Add salt and stir well.

Methi Gunda

5. Cover them and let them cook for 10 minutes or until tender over a medium heat. Stir occasionally.

6. Add prepared masala and stir well. Cook it for another 1 to 2 minutes. Add remaining 2 tbsp chili powder. Mix well, cover the pan with lid and switch off the flame. Open the lid after 10 minutes.

Methi Gunda

7. Methi Gunda is ready. Serve it as pickle or as sabzi. Love Methi Gunda with Bajri Na rotla.

Methi Gunda


1 comment

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  1. Mayuri Patel
    Mayuri Patel 24 May, 2016, 10:14

    I remember my mum use to make these. I use to help her to crack the gundas and take out the seeds.

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