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.
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.
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.
3. In a bowl, take methi na kuria, 2 tsp chili powder, turmeric powder and 1 tbsp oil. Mix well and keep it aside.
4. In a pan, heat 2 tbsp oil. Add Asofoitida / hing and De-seeded gundas. Add salt and stir well.
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.
7. Methi Gunda is ready. Serve it as pickle or as sabzi. Love Methi Gunda with Bajri Na rotla.