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Rajasthani Gunda Methi

Rajasthani Gunda Methi Recipe





Another special, seasonal and authentic Rajasthani vegetable is Glue Berry/Cordia/ Lasode/ BirdLime or commonly known as 'Gunda ki Sabzi ' ( गून्दा की सब्ज़ी )


Fresh Gundas are available during summer season at most of the Vegetable markets in Rajasthan and many Indian Grocery Stores in United States. I personally bought fresh Goondas from "Patel Cash and Carry" while living in New Jersey and from "Laxmi Palace" while living in Richmond, VA.



Gunda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded OR else, Gundas can be cut by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together before rinsing them under water. (You can use gloves while cutting the gundas)



Although Gunda/ Cordia is a very sticky vegetable. Its stickiness disappears while cooking on a slow flame for a long time. It can be made in a large amount and kept in the refrigerator. It can be then reheated and consumed within a week.



Directions for making the mouth-watering spicy Gunda/Lasode ki sabji:




Ingredients:
  • Gunde/Lasode 1 kg
  • Unripe Green Mango - 2 small / 1 tsp Raw Mango(Amchur Powder)
  • Fenugreek Seeds 2 tablespoons  - soaked in warm water for 30 minutes
  • 2-3 Green Chilis, chopped 
  • 1/2 tsp Red Chilli powder - 1/2  tsp Deggi Mirch Powder - 1/2 tsp Coriander-Cumin powder - 1/2 tsp Turmeric powder  - 1 tsp Cumin seeds - A pinch of Asafoetida 
  • 2-3 tbsp Oil
  • Salt, according to taste
Directions: 
  • Gunda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded OR else, Gundas can be cut by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together. I prefer the second method. Also I never forget to wear kitchen gloves and using a piece of newspaper on my counter top, before cutting these berries.




  • Drain the soaked fenugreek seeds. 

Soaking the seeds in water makes their outer coat soft and mucilaginous.There are many Health Benefits of soaked fenugreek seeds. Go to the following link or roll over hundreds of links given on net...
http://www.medindia.net/patients/lifestyleandwellness/fenugreek.htm

Directions for the Recipe - 
  • Heat oil in a large heavy saucepan/wok, add cumin seeds and Asafoetida. Let it sputter and then add the deseeded Lasode/Goonda to it and saute for 2-3 minutes on medium flame. 
  • Cover for 7-8 minutes and cook on low flame. 
  • Add all the dry ingredients except Fenugreek seeds and Raw Mango/Amchur Powder). 
  • Cover and cook till the Goondas become soft. Give a nice stir after every 5-7 minutes. 
  • In the last minutes of cooking, add the drained Fenugreek seeds and Raw mango/Amchur Powder. Give a nice stir. Remove from heat. 
This Rajasthani Dry Delicacy lasts for several days even without refrigeration and tastes more if consumed a day or few hours after cooking. 








Anshu Bhatnagar

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