. This dish features a rich, aromatic masala that’s cooked with gunda until all the spices are absorbed, resulting in a delightful blend of flavors.){kind=link}
Gunda nu Shaak is a simple yet flavorful Gujarati curry made with small-sized gunda (gumberry). This dish features a rich, aromatic masala that’s cooked with gunda until all the spices are absorbed, resulting in a delightful blend of flavors.
The masala infuses the gunda beautifully as it simmers, creating a mildly spicy, slightly sweet, and tangy taste—just like any traditional Gujarati sabzi. It pairs perfectly with jowar rotla, roti, or even rice. Often packed in tiffins or served as a side dish with chapatis, this curry is a wonderful addition to any meal. I highly recommend trying this flavorful and popular Gujarati dish!
Tips to Make Delicious Gunda nu Shaak at Home:
- Use fresh and green gunda. I highly recommend boiling the gunda in salted water for about 5 minutes until they are around 80% cooked. Also, make sure to remove the seeds and rub them with a bit of salt to reduce their stickiness.
- Enhance the masala. A blend of crushed peanuts, sesame seeds, and besan papdi adds a nutty depth to the masala. For extra richness and texture, include cashews, melon seeds, and dry coconut. Adding poha and grated raw mango not only absorbs the stickiness of the gunda but also adds a nice tangy kick and enhances the flavor of the masala. You can adjust the quantity of the masala to your liking, but a generous amount makes the curry truly flavorful.
- Make ahead for better taste. Akha Gunda nu Shaak (whole gunda curry) tastes even better the next day as the flavors deepen and the gunda soaks up the masala beautifully.
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Recipe video
Gunda nu shak recipe | Gujarati style akha gunda nu shak | Gunda sabzi recipe
Ingredients
For sabji masala
- 3 tbsp roasted peanuts
- 3 tbsp white sesame seeds
- ¼ cup gathiya
- 2 tbsp cashews
- 2 tbsp melon seeds
- ¼ cup dry coconut
- ¼ cup poha
- ½ cup grated raw mango
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp kitchen king masala
- 2 tbsp jaggery
- 3 tbsp oil
- Some coriander leaves
For gunda nu shaak
- 500 grm gunda
- 5-6 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 1 inch cinnamon stick
- 2-3 cloves
- 1 star anise
- 2-3 green cardamom
- 1 onion
- 2 green chilli
- 1 inch ginger
- Some curry leaves
- ½ cup tomato puree
- Salt to taste
- Prepared masala
- 1.5 cup buttermilk
- 1 tsp kasuri methi
- Garnish with white sesame seeds and coriander leaves
Instructions
- In a kadai, boil 3 cups of water. Then add 500 grams of gunda (after removing the seeds), add some salt, and boil the gunda on high flame for 5 minutes.
- Remove the gunda from the water and let it cool down. Remove any remaining seeds and keep it aside.
- In a mixer jar, add 3 tablespoons of roasted peanuts, 3 tablespoons of white sesame seeds, ¼ cup of gathiya, 2 tablespoons of cashews, 2 tablespoons of melon seeds, and ¼ cup of dry coconut. Grind it using pulse mode to make a coarse powder.
- Transfer the ground powder to a mixing bowl. Add salt to taste, ¼ cup of poha, ½ cup of grated raw mango, 1 teaspoon of turmeric powder, 2 tablespoons of red chilli powder, 2 tablespoons of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of kitchen king masala, 2 tablespoons of jaggery, 3 tablespoons of oil, and some chopped coriander leaves. Mix well. The masala is ready.
- In a pan, heat 5–6 tablespoons of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, a pinch of hing, 1 inch of cinnamon stick, 2–3 cloves, 1 star anise, and 2–3 green cardamoms. Sauté briefly.
- Add the gunda and fry on high flame for 2 minutes until a crispy coating forms.
- In a mixer jar, add 1 onion, 2 green chillies, 1 inch of ginger, 6–7 garlic cloves, and a few curry leaves. Grind into a coarse paste without adding water.
- Add the ground paste to the sabzi and sauté it. Then add ½ cup of tomato puree and salt to taste. Sauté again.
- Add the prepared masala over the gunda. Do not mix. Cover the sabzi with a dish and pour some water on top of the dish. Cook the sabzi on low flame for 7–8 minutes.
- Then remove the dish and mix the masala with the gunda.
- Add 1.5 cups of buttermilk and mix well. Cook the sabzi on low flame for 2–3 minutes.
- Finally, add 1 teaspoon of kasuri methi, some sesame seeds, and chopped coriander leaves. Mix well.
- Gunda nu shak is ready. Serve it with jowar rotla or roti.
Notes
- Boil gunda on high flame for only 5 minutes. Do not overcook it.
- The addition of cashews, melon seeds, and dry coconut enhances the taste and gives a creamy texture to the sabji gravy.
- The addition of poha and grated raw mango helps absorb the stickiness of the gunda and enhances the taste.
- Fry gunda on high flame to create a crispy coating on the outer layer.
- Do not mix the masala into the gunda. Just cut it, cover the pan, and cook the sabji on low flame for 7–8 minutes.
- The addition of buttermilk enhances the taste of the sabji.
- Gunda nu shaak taste great when it is prepared slightly spicy and serve with jowar rotla.
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