Methi Gunda

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

This Methi Gundas can be stored in an airtight container up to 2 weeks in the 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.

How to make Methi Gunda?

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

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

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

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

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

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

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

Dont forget to check out Methia Keri Nu Athanu recipe.

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Methi Na Gunda

Course Pickle

Cuisine Indian

Keyword Methi Na Gunda

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

• ▢ Gunda - 100 gms
• ▢ Salt to taste
• ▢ Chili powder - 2 teaspoon + 2 tbsp
• ▢ Turmeric powder - ½ tsp
• ▢ Methi Kuria / fenugreek seeds - 3 tbsp
• ▢ Oil - 2 tablespoon + 1 tbsp
• ▢ Asofoitida / Hing - ½ tsp

Instructions

• Destalk the Gundas. Lightly crush them using a pestle.
• Remove the inside seeds using a sharp knife or any sharp stick. Keep them aside.
• In a bowl, take methi na Kuria, 2 teaspoon chili powder, turmeric powder, and 1 tablespoon oil. Mix well and keep it aside.
• In a pan, heat 2 tablespoon oil. Add Asafoetida / hing and De-seeded gundas. Add salt and stir well.
• Cover them and let them cook for 10 minutes or until tender over medium heat. Stir occasionally.
• Add prepared masala and stir well. Cook it for another 1 to 2 minutes. Add remaining 2 tablespoon chili powder. Mix well, cover the pan with a lid and switch off the flame. Open the lid after 10 minutes.
• Methi Gunda is ready. Serve it as a pickle or as sabzi. Love Methi Gunda with Bajri Na rotla.

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