Gunda Keri recipe - How to make Gunda Keri
Main Procedure
For the gundas- Destalk the gundas. Lightly crush the gundas using a pestle.
- Remove the inside seeds using a sharp knife. Since a sticky substance surrounds the seeds, it is advisable to dip the tip of the knife in the sea salt and then remove the gunda seeds.
How to proceed - In a sterilised glass jar, spread half of the stuffing mixture on the base of the jar.
- Stuff each gunda with ½ teaspoon of the stuffing mixture and place it inside the glass jar.
- Spread the remaining stuffing on top of the gundas.
- Press the gunda down in the jar with the back of a spoon so that the oil completely covers the pickle.
- The gundas should be kept completely covered with oil because oil acts as a preservative and enables the pickle to be stored for upto a year.
- The pickle will be ready to eat after 3 to 4 days.
- If the oil does not form a covering layer, you can add an additional ¼ cup of mustard oil to the pickle on the next day.
Nutrient values (Abbrv) per tbsp
| Energy | 43 cal |
| Protein | 0 g |
| Carbohydrates | 0.1 g |
| Fiber | 0 g |
| Fat | 4.8 g |
| Cholesterol | 0 mg |
| Sodium | 2860.7 mg |