Gunda or Lasoda is a favorite of many. They are used to mainly prepare pickles but also prepared as vegetables in meals when they are in season. This stuffed Gunda recipe is shared by my cousin, Shilpa. The stuffing can also be used to stuff other vegetables too, like eggplant, okra, peppers, potatoes, etc. I am not sure if it is available here in the States but if you do find them and are wondering how to use these, here is a way to cook to it.
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| Photo by Shilpa Balwani |
Prep time: 20 min Cook Time: 10 min
Difficulty level: Easy
Ingredients:
30-35 Gunda/Lasoda/Bird Lime Tree fruit
1/2 to 3/4th cup Besan/gram flour (Depending on how much you can stuff)
1 tsp. Red Chili Powder
1 1/2 tsp. Coriander-Cumin Powder
1/2 tsp. Turmeric Powder
1/4 tsp. Garam Masala
1 small Lime
2 tsp. Sugar
1 Tbsp. Oil + 2 tsp. Oil
1/4 tsp. Mustard Seeds
1/4 tsp. Asafoetida/Hing
Salt for salting Gunda and for stuffing
Water for steaming the Gunda
Method:
1) Wash the Gunda and pat them dry completely before proceeding with further steps. Cut the Gunda only halfway vertically and deseed them. Clean the slimy insides properly and salt them from inside. Keep aside while you prepare the stuffing.
2) In a mixing bowl, add the besan, red chili powder, coriander-cumin powder, turmeric powder, garam masala, little salt and sugar and mix it all well. Then add lime juice and 1 Tbsp. oil. The mixture should be able to bind itself together at the end when you squeeze a small ball size flour in your hand. If it disintegrates easily, add more oil.
3) Stuff the Gunda with the besan mixture.
4) On a double broiler, steam the Gunda. It should take around 5 min for them to be soft and ready. A quick test to be certain is by inserting a toothpick. If it inserts easily, they are done. Remove from heat.
5) In a wide pan, add 2 tsp. oil and let it heat. Once the oil is ready, temper with mustard and hing and gently add the Gunda. Stir gently so that the Gunda don't fall apart. Cook for few minutes.
Serve with rotis.
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