Gunda Ki Sabzi Recipe by Vari Shah 493 days ago

Gunda Ki Sabzi
Gundas are a variety of green berries. They are usually available in the summer and eaten largely by Gujaratis. Cooked, these berries make an unusual vegetable.

Preparation Method

      For the Gundas
    1. Wash, dry and destalk gundas. Gently break them. With tip of a knife dipped in salt, scoop out seeds and sticky substance. Keep gundas aside.
      For the Filling
    1. Mix all ingredients for the filling. Divide it into two parts. Use one part to fill the gundas. Use the other half, to sprinkle over the gundas, later.
      To Proceed
    1. For tempering, heat oil in a pan. Add mustard seeds. As they crackle, add asafoetida and stuffed gundas. Gently toss, sprinkle a little water and cover them. Cook for about 10 minutes. Lower the flame.
    2. When gundas are half cooked, sprinkle the other half of the filling mixture over them.
    3. Mix well. Cover and cook gundas till tender. Serve hot.
      Additional Note
    • After tempering, sprinkle stuffed gundas with the filling. Pressure cook up to 2 whistles.


    1 Comment


    1. Newbie - 0 PointsHas been a member for 12-13Years
      June 17, 2014  12:48 am by daxa i shah Reply

      it is nice to enhance my knowledge in cooking, secondly jain recepie will be a hot choice for me

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    Serves : 10
    Ready In : 50 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Gundas
    1. 20 pieces big gundas (raw or ripe)
    2. salt (to marinade)
    3. For the Filling
    4. 1/2 cup bengal gram flour (roasted)
    5. 1 1/4 teaspoons red chili powder
    6. 1 1/2 teaspoons dhana-jeera powder
    7. 1/2 teaspoon turmeric powder
    8. 1/4 teaspoon soda bi-carbonate (optional)
    9. 1/4 cup fresh grated coconut
    10. 1 raw mango (grated - optional)
    11. 1/4 cup coriander leaves (chopped)
    12. 2 tablespoons oil
    13. salt to taste
    14. For the Tempering
    15. 4 tablespoons oil
    16. 1 teaspoon mustard seeds
    17. 1/4 teaspoon asafoetida
    18. 3/4 cup water (to add when cooking)


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    Best Served With

    1. Sadi Roti