Gunda Methi Sabzi | gunde ki sabji | keri gunda ki sabji | gunda methi ki sabji | Gunda Methi Sabji
Gunda Methi Sabzi
🌿 🌿 Excited to share a traditional Rajasthani dish with a twist - Gunda Methi Sabzi! This flavorful dish features fresh gunda/lasode (glue berries) cooked with fenugreek seeds, creating a delicious blend of spicy, tangy, and bitter flavors. A must-try for all foodies looking to explore the diverse culinary landscape of India. 🍽️✨ This is the only season we get Gunda in the market, so make the most of it.
Ingredients:
300 gm Gunda
1/2 cup soaked Fenugreek Seeds (Methi Dana)
Water (as required)
2 tsp Coriander Powder (Dhaniya Powder)
2 tsp Red Chili Powder
1 tsp Turmeric Powder (Haldi)
2 tbsp Oil
1 tsp Mustard Seeds (Rai)
1 tsp Cumin Seeds (Jeera)
1 tsp Fennel Seeds (Saunf)
1 tsp Nigella Seeds (Kalonji)
1/2 grated Raw Mango
Method:
Add Gunda to hot water and bring to a boil.
Strain the water and let it cool down.
Take about 1/2 cup water and cook the Methi Dana.
Cook until it comes to a boil and turn off the heat.
Next, cut the Gunda into 2 pieces and remove the seeds.
Place them in a mixing bowl.
Add 2 tsp Coriander Powder (Dhaniya Powder).
Add 2 tsp Red Chili Powder.
Add 1 tsp Turmeric Powder (Haldi).
Mix to coat the spices well.
Heat 2 tbsp Oil in a pan.
Add Rai, Jeera, Saunf & Kalonji (1 tsp each).
Add 1/2 grated medium-sized Raw Mango.
Fry well and add the Gunda mixture.
Add boiled Methi along with the water.
Cover with a lid and cook on medium heat for 10 minutes.
Turn off the heat when the spices are well mixed.
Enjoy scrumptious Gunda Methi ki Sabzi with Roti, Paratha, or Puri.
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