Gunda Nu Shaak

by Tarla Dalal

add to my cookbook add to shopping list

Added to 1 cookbook This recipe has been viewed 28547 times

‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it!

An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available.

It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri.

De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt.

Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta.

Add your private note

Gunda Nu Shaak recipe - How to make Gunda Nu Shaak

Tags

Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins 4Makes 4 servings
Show me for servings

Ingredients

28 gundas
1/4 cup oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)

For The Besan Mixture
3/4 cup besan (bengal gram flour)
1 1/2 tsp chilli powder
1 1/2 tsp coriander seeds (dhania) powder
1/4 tsp turmeric powder (haldi)
1/4 cup chopped coriander (dhania)
salt to taste

Method

For the gundas

Wash the gundas thoroughly and dry them.
Destalk the gundas, crush them lightly using your palm and remove the inside seeds using a sharp knife. Since a sticky substance surrounds the seeds, it is advisable to dip the tip of the knife in the salt and then remove the gunda seeds and discard them. Keep aside.

For the besan mixture

Roast the besan in a small non-stick pan on a medium flame for 2 minutes.
Switch off the flame, transfer the besan into a plate, cool it completely, add all the remaining ingredients and mix well. Keep aside.

How to proceed

Fill each gunda with a little besan mixture. Keep the remaining besan mixture aside.
Heat the oil in a deep non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
Add the stuffed gundas, mix well, cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the remaining besan mixture, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot.