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Graciano Goudreau

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Aug 4, 2024, 1:43:04 PM8/4/24

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1Wash 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.

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!