Methi Na Gunda
During the summer months of May to July in India, we create an assortment of pickles using mangoes and gunda, which remain fresh for an entire year without the need for preservatives or refrigeration. My mother excels in traditional cooking, and I am delighted to share her recipe for Methi Gunda. I hope you find as much joy in it as I do.
Ingredients
- Methi Na Gunda
- Salt to taste
- Chili powder – 2 teaspoon + 2 tbsp
- Turmeric powder – ½ tsp
- Methi Kuria / fenugreek seeds – 3 tbsp
- Oil – 2 tablespoon + 1 tbsp
- Asafetida / 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.
Nutrition
Calories: 117kcalCarbohydrates: 4gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 146mgPotassium: 158mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Tried this recipe?Let us know how it was!