Ripe Gunda sabji

Name: Ripe Gunda sabji
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 tsp Coriander powder (dhaniya); 1/2 tsp Turmeric powder (haldi); 1 tbsp red chilli powder (adjust to taste); Salt – as per taste; 1 tbsp Sugar; 2 tbsp oil; 3 tbsp Besan; 250 gram ripe Gunda

Janki Badiyani @parthesh

#CA2025
Rich in fiber – helps digestion and keeps your stomach healthy.

Good for joints – it has anti-inflammatory properties that may help joint pains.

High in antioxidants – fights free radicals and boosts immunity.

Mildly cooling – good for the body in hot weather.

#CA2025
Rich in fiber – helps digestion and keeps your stomach healthy.

Good for joints – it has anti-inflammatory properties that may help joint pains.

High in antioxidants – fights free radicals and boosts immunity.

Mildly cooling – good for the body in hot weather.

Janki Badiyani @parthesh

#CA2025
Rich in fiber – helps digestion and keeps your stomach healthy.

Good for joints – it has anti-inflammatory properties that may help joint pains.

High in antioxidants – fights free radicals and boosts immunity.

Mildly cooling – good for the body in hot weather.

#CA2025
Rich in fiber – helps digestion and keeps your stomach healthy.

Good for joints – it has anti-inflammatory properties that may help joint pains.

High in antioxidants – fights free radicals and boosts immunity.

Mildly cooling – good for the body in hot weather.

Saved

Ingredients

20 min

4 people

2 tspCoriander powder (dhaniya)
1/2 tspTurmeric powder (haldi)
1 tbspred chilli powder (adjust to taste)
Salt – as per taste
1 tbspSugar
2 tbspoil
3 tbspBesan
250 gramripe Gunda

Saved

Steps

20 min

1

Wash the gunda properly.
Remove the sticky seed carefully:
Slit each gunda vertically, just enough to remove the seed (but keep the gunda whole).
If sticky glue comes out, wipe it with a cloth or little oil on your fingers. (Tip: Apply oil on hands to avoid stickiness.)
2

Oil, coriander powder,, turmeric, chili powder, sugar, salt, coriander leaves,
3

In stuffing add besan in it.
4

Fill each slit gunda with the masala carefully.
Keep extra masala aside (for mixing later).
5

Heat oil in a pan.
Add mustard seeds, cumin seeds, and hing.
When they crackle, gently add the stuffed gunda.
Sprinkle the leftover masala over them.
Cover and cook on low flame for about 5 minutes.
6

Once gunda becomes soft and masala is cooked nicely, turn off the flame.
Garnish with a little extra coriander if you like.
7

Serve with:
Bajra rotla, thepla, or even simple phulka roti.