Gunda ki Sabzi is an authentic Rajasthani Cuisine which is prepared with 'Gunda' and is a favorite of many in Rajasthan. They are used to mainly prepare pickles but also prepared as vegetables in meals when they are in season. Fresh Gundas are available during summer season at most of the vegetable markets in Rajasthan. This recipe is easy to make and tastes delicious.

Although Gunda 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. This Rajasthani dry delicacy lasts for several days even without refrigeration and tastes more if consumed a day or few hours after cooking.

Health Benefits of Gunda
Gunda is a kind of wild berry with a very sticky seed inside that needs to be removed. Gunda is also known as "Fragrant Manjack", "Gumberry", "Labeda", "Lasora", "Indian Cherry", "Bird Lime", "Clammy Berries" or "Cordia Dichotoma".

The ripe fruit is full of vitamins and used to help indigestion. The bark and roots are also very effective against cough, cold and various other common ailments connected with indigestion and throat problems. It has anti-diabetic properties and it is used for treatment for delaying effects of aging on skin.

Ingredients:

Gunda - 15 to 20

Water - 1 cup

For Stuffing:

Raw Mango - 1/2 cup, grated

Green Chilli - 2 to 3, chopped

Split Mustard Seeds - 1 tbsp

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 2 tsp

Coriander Powder - 1 tsp

Roasted Cumin Seed Powder - 1 tsp

Salt to taste

For Tempering:

Oil - 1 tbsp

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/4 tsp

Fenugreek Seeds - 1/4 tsp

Pinch of Asafoetida

Method:
1. Heat the water in a deep saucepan.
2. Add Gunda and cook till soft.
3. Drain and wash under cold water.
4. Then, take out the seed from it with the help of knife.
5. Now for the stuffing, add raw mango, green chilli, split mustard seeds, turmeric powder, red chilli powder, coriander powder, roasted cumin seed powder and salt. Mix well in a bowl.
6. Stuff this masala into Gunda.
7. Now, heat the oil in a pan.
8. Add mustard seeds, cumin seeds and fenugreek seeds.
9. After they crackle, add pinch of asafoetida and add stuffed Gunda and sauté it slowly and cook for 1-2 minutes.
10. Serve hot with Chapati or store in a glass jar and serve as pickle.