{"id":4350,"date":"2016-05-22T15:00:40","date_gmt":"2016-05-22T22:00:40","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=4350"},"modified":"2019-08-19T17:51:58","modified_gmt":"2019-08-20T00:51:58","slug":"methi-gunda","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/methi-gunda\/","title":{"rendered":"Methi Gunda"},"content":{"rendered":"
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Life is good when you are on vacation! Especially at your parent’s place!! I am visiting India for the next few weeks and have a plan to visit several places and relatives. Very excited :). Currently at my hometown, relaxing in the cozy loving shelter of my parents. Some of the happiness can’t be described by word – visiting parents after marriage is one of it especially when you are staying far in another country.<\/span><\/div>\n
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Though I make a variety of dishes and indulge many with my recipes, my own taste bud gets ultimate satisfaction only with ‘Make hath ka khana’ (mother’s recipes) – food prepared with not only ingredients and spices but with the warmth of love. You all must be agree with me!<\/span><\/div>\n
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In summer we prepare a variety of pickles from Mango and Gunda and they stay good for a whole year without any preservatives Or cold storage, these special ingredients are available only during May-Jul in India. My mother is best when it comes to traditional cooking, very glad to share her recipe of Methi Gunda and hope you will enjoy as I do.<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\"Methi<\/p>\n

The Gundas are deseeded and then cooked with a unique mix of spicy masalas. Gundas have to be destalked and cleaned well from the insides because their seeds are surrounded by a sticky substance which has to be removed before cooking.<\/p>\n

\"Methi<\/p>\n

This Methi Gundas can be stored in an airtight container up to 2 weeks in the refrigerator and used as desired. It is my Moms recipe and one of my favorite. Methi Gunda is an old traditional favorite amongst all Gujaratis.<\/p>\n

\"Methi<\/p>\n

How to make Methi Gunda?<\/h2>\n

1. Destalk the Gundas. Lightly crush them using a pestle.<\/p>\n

2. Remove the inside seeds using a sharp knife or any sharp stick. Keep them aside.<\/p>\n

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3. In a bowl, take methi na kuria, 2 teaspoon chili powder, turmeric powder, and 1 tablespoon oil. Mix well and keep it aside.<\/p>\n

\"Methi<\/p>\n

4. In a pan, heat 2 tablespoon oil. Add Asafoetida \/ hing and De-seeded gundas. Add salt and stir well.<\/p>\n

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5. Cover them and let them cook for 10 minutes or until tender over medium heat. Stir occasionally.<\/p>\n

6. 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.<\/p>\n

\"Methi<\/p>\n

7. Methi Gunda is ready. Serve it as a pickle or as sabzi. Love Methi Gunda with Bajri Na rotla.<\/p>\n

\"Methi<\/p>\n

Dont forget to check out Methia Keri Nu Athanu recipe<\/a>.<\/p>\n

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\"Methi<\/div>\n\t
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Methi Na Gunda<\/h2>\n
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<\/path><\/g><\/svg><\/span> Course <\/span>Pickle<\/span><\/div>
<\/path><\/g><\/svg><\/span> Cuisine <\/span>Indian<\/span><\/div>
<\/path><\/g><\/svg><\/span> Keyword <\/span>Methi Na Gunda<\/span><\/div><\/div>\n
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<\/path><\/path><\/g><\/svg><\/span> Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/path><\/path><\/path><\/g><\/svg><\/span> Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Total Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/path><\/path><\/g><\/svg><\/span> Author <\/span>Dhwani<\/a><\/span><\/div>\n

Ingredients<\/h3>