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Monday, 11 June 2018

top indian gujarati recipe Gunda Nu Athanu (Pickle) - by bela

gujarati recipe

top  indian gujarati recipe
Gunda Nu Athanu (Pickle) - by bela

Bafela Gunda Nu Athanu 

  Gunda (gum Berry) - 1 kg.
  Rajapuri mangoes -  2  large
  Red chilly powder - 200 gms.
  Mustard seeds cracked -  50 gms. (rai na kuria)
  Methi na kuria - 100 gms. (split fenugreek)
  Dhana na kuria - 50 gms. (split coriander)
  Fennel seeds (powdered) -  50 gms. (variali)
  Black pepper powder - 10 gms.
  Asafoetida - 10 gms
  Turmeric powder - 25 gms.
  Asetic acid - 5 gms.
  Edible oil 
  salt - as per taste



 1 . Boil water in a vessel and add gunda into the boiling water.
 2 . Peel and grate one rajapuri mango.
 3 . Drain the water from gunda through a sieve.
 4 . Remove seeds from gunda. Apply salt on your fingers while removing the seeds as they
      are very sticky.
 5 . Mix all the above ingredients to make methia sambhar. 
 6 . Add methia sambhar, oil, turmeric poiwder into the grated mango and mix well.
 7 . Stuff the mixture in the gunda and put in an air tight jar.
 8 . Add oil into the jar until it covers the gunda and remains upto half inch above it.
 9 . Peel and chop one rajapuri mango add salt and turmeric powder and store in a jar few days
      before making the pickle. Add one cup of sour water into the pickle.
10 . Add ascetic acid and stir well.
11 . Ready made masala for stuffing is available in the market.
12 .  Tasty yummy bafela gunda pickle is ready to store for one year.
13 .  This pickle can be served with thepla, muthiya, khichadi, dhokla etc.

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