Gundari Sabzi

Ingredients

• 100 g dry gunda (glue berry)

• 10 garlic cloves

• 6 green chillies

• 1" ginger

• 1/2 tsp hing (asafoetida) powder

• 1 tsp red chilli powder

• 1/2 tsp turmeric powder

• 1/2 tsp coriander powder

• 1 tsp cumin seeds

• 1 tbsp yogurt

• 2 tbsp mustard oil

• sea salt to taste

Method

Clean and wash the dried gunda, then soak in warm water for around 30 to 40 minutes. Remove gunda from water, keep in a strainer to remove excess water.

Take a stone muddler, add ginger, garlic, green chillies and make a course paste. Remove in a bowl and keep aside.

Now take a small bowl, add red chilli powder, turmeric powder, coriander powder, salt and then add 2 tbsp water, mix it well and keep aside.

Heat the kadhai, add oil, add cumin seeds, once it splutters add hing and green chilli paste and sauté it well, now add watery masala and 1/2 cup water again, stir and mix well till it gets nicely cooked. When oil comes out from masala, add yogurt and stir well, at this point, add gunda, mix it well and cover kadhai with a lid till it gets cooked.

Check seasoning, serve hot with rotla, garnish with fresh anardana and coriander leaves.