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Gunda nu shak recipe | Gujarati style akha gunda nu shak | Gunda sabzi recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry
Cuisine Indian
Servings 6 servings

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

  1. Boil gunda on high flame for only 5 minutes. Do not overcook it.
  2. The addition of cashews, melon seeds, and dry coconut enhances the taste and gives a creamy texture to the sabji gravy.
  3. The addition of poha and grated raw mango helps absorb the stickiness of the gunda and enhances the taste.
  4. Fry gunda on high flame to create a crispy coating on the outer layer.
  5. 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.
  6. The addition of buttermilk enhances the taste of the sabji.
  7. Gunda nu shaak taste great when it is prepared slightly spicy and serve with jowar rotla.