Dear Friends
Gunda is a very famous among Gujarati and it known as lasoda in Hindi. It is only available during summer and it is used in Indian pickle called as gunda nu athanu in Gujarati. It is a spicy pickle. My dad likes sour gunda pickle which is just soaking gunda in sour water (with raw mango seeds), turmeric and salt. Keep gunda in the water for few days until they are ready to eat. I live in Canada but if I see gunda in the Indian grocery store, I can not resist my temptation. My husband absolutely love this pickle so I try to make it whenever I find fresh gunda. I am making instant pickle using my mother in law’s recipe. Recently she was very sick and still recovering from her illness. We lived together for many years and I had the pleasure of learning this pickle from her. She is only using mango and gunda to make this pickle but I have added grated ginger to enhance the flavour.
Preparation Time: 30 minutes
Cooking Time: 3-4 minutes
Ingredients:
400 gm gunda/lasoda
2 raw mango (sour the better)
1 1/2 cup Pickle masala / koro sambhar
1/2 tsp turmeric powder
Salt to taste
Pinch of asafetida
Oil
Procedure
1. Wash and dry gunda/lasoda. Then take one gunda at time and slowly hit with pestle so it breaks from one side. After breaking every gunda, remove seeds using sharp knife. Keep seeded gunda on the side.
2. Grate 2 mangoes.
3. In a deep plate or in a wide bowl, mix grated mango, pickle masala, turmeric powder, salt and asafetida. You need to add extra salt in the pickle, it will taste better. Mix everything well.
4. Fill this mixture in each gunda one at a time.
5. Arrange mango masala filled gunda in a pan. Add 2-3 tbsp oil. Turn on heat on medium and when pan is hot enough, turn down the heat, cover the pan with lid. Let gunda cook on low for around 4-5 minutes stirring frequently. Gunda will slightly wilt and change the colour. Turn off the heat and move the pan away.
6. Let gunda cool completely and then store in a clean jar or canister. If you see there is not enough oil then heat some oil in a separate pot until it comes to the smoking point. Let oil completely cool down and then add this oil in a jar with pickle. It is always good to have pickle covered with oil on top. It keeps it good for long time.
7. Store it in refrigerator. Enjoy this pickle with any Indian curries and roti/paratha. I hope you will love my MIL’s recipe as much as I love it. By documenting this, I wanted to pass this recipe to my next generation so they will be able enjoy their grandma’s pickle ❤❤.
You can check out other Gujarati recipes on my website.
Please do leave a comment or let me know if you have any questions.
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Read all your pickle recipes, so tempted to make them. Just one query, can u specify which oil to be used is it filtered groundnut oil or raw mustard oil. Thanks.
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Hi Anuradha, I used canola oil and olive oil but any oil is good. I tried using mix of canola and custard oil this year as my mom did many years back, it tasted wonderful.
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Very yammy but is neseshary ke gunda ne ges par pakava nu
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Thank you Mrudula, it is not necessary to cook gunda, you keep kaccha gunda too.
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I had to click over right away to check this out. I’ve never heard of it, but it sounds so interesting!
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Thank you, it’s a very traditional Indian pickle.
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Hi…here we cook the gundas till tender but can we leave it in the masala to ripe on its on like we do for other pickles
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Thanks Neha, you can definitely keep it in masala and they will soak masala. This is a quick gunda recipe. Thanks for taking time to check out the recipe.
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Wow absolutely drooling on this Bhavana
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Haha…thanks Sumith!
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Yumm
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Thanks dear!
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