Stuffed Lasoda or Gunda 

Normally stuffed pickle is made from Lasoda or Gunda. The Lasoda or Gunda is typically very famous in Gujarat and Maharashtra. But today I am sharing a Sabzi which you can enjoy with roti or paratha.  Enjoying it with Dal Rice and Aam Ras is also a yummy combo. 




                          
                                      Pic from Google 

Recipe 

For Stuffing: 

  • 300 gms of Lasoda or Gunda (Please take big size I got the smaller ones but if you take bigger ones it will be more tasty)
  • 1/2 cup of besan
  • 1/2 cup of peanut powder 
  • 1/2 cup of chopped coriander leaves 
  • 2 tablespoon of roasted white til
  • Salt to taste
  • 1 tablespoon of oil (I used groundnut oil)
  • 1 teaspoon of red chilli powder
  • 1/2 teaspoon of haldi powder
  • 2.5 teaspoon of dhania jeera powder
  • 1/2 teaspoon of garam masala powder 
  • 1 teaspoon of Aamchur powder and 2 tablespoon of jaggery or sugar (If you don't have amchur powder u can use grated 1/2 Keri or mango or you can use 2 tablespoon of Khatti methi Imli chutney we normallly use in chaat) 

  • For cooking of Lasoda 
  • 1.5 of oil 
  • 1/2 teaspoon each of Rai and jeera 
  • 2 pinch of hing 

Method: 

  • Boil 300 gms of Lasoda or Gunda for 10 to 15 mins. Till they become soft. Strain the water and cool it down 
  • Now apply some salt on your hands and remove the seeds. Note it will be sticky.
  • In a bowl add all the below ingredients and mix well to make stuffing:
  • 300 gms of Lasoda or Gunda (Please take big size I got the smaller ones but if you take bigger ones it will be more tasty)
  • 1/2 cup of besan
  • 1/2 cup of peanut powder 
  • 1/2 cup of chopped corrainder leaves 
  • 2 tablespoon of roasted white til
  • Salt to taste
  • 1 tablespoon of oil (I used groundnut oil)
  • 1 teaspoon of red chilli powder
  • 1/2 teaspoon of haldi powder
  • 2.5 teaspoon of dhania jeera powder
  • 1/2 teaspoon of garam masala powder 
  • 1 teaspoon of Aamchur powder and 2 tablespoon of jaggery or sugar (If you don't have amchur powder u can use grated 1/2 Keri or mango or you can use 2 tablespoon of Khatti methi Imli chutney we normallly use in chaat) 
  • Once the stuffing is ready fill individual gunda. You will some excess stuffing which you can sprinkle it later
  • Heat the oil in a pan add 1.5 of oil,  1/2 teaspoon each of Rai and jeera and 2 pinch of hing 
  • Now add stuffed Gunda and gentle sauté it on a low flame.  Don't mix it with spoon only toss the Gunda or else they will break
  • Pour remaining stuffing on the gunda. Cook on low for 5 more mins and serve hot



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