Rajasthani Lasoda Kairi Aur Methidana Ki Sabji

Rajasthani Lasoda kairi aur Methidana ki sabji- a very delicious tangy sabji of raw mango gum berries and fenugreek seeds

Rajasthani special Lasoda kairi aur Methidana sabji is a summer special sabji, it taste delicious and a very healthy stir fry. It is made with grated raw mango and soaked and boiled fenugreek seeds so taste like a pickle. The shelf life of this sabji is quite long you can carry it for travel as it stays good for 3 days at room temperature and for a week in the refrigerator.

Gunda/ lasoda/Nisoda/Lesua/ labheda is usually available during summer season for a short period . It is  grown in abundance in Rajasthan and also available in Uttar Pradesh and  in some Northern Regions.

I love to make stir fries and pickles with lasoda. Lasoda pickle is made in two ways either you can make it in oil like mango pickle or soak it in mustard water and make it like fermented kanji, both ways it taste good. I have posted both the pickle recipes on my youtube.

This Gunda sabji is a traditional Rajasthani recipe and mostly served in Rajasthani weddings during summer season. If raw mangoes are not available then you can add mango powder in it. A good quantity of oil is added in the traditional recipe to increase the shelf life but you can adjust the oil as per your preference. I have added ready pickle masala powder but can be skipped if not available , you can also replace it with some mango pickle masala from your pickle jar.

Try to choose big size spot less raw lasoda’s as ripe (whitish coloured) Gunda’s taste sweet and are not good for making sabji. Also be careful while boiling the gunda’s as if you over cook them then they can be mashed while stir frying. The fenugreek seeds should also be washed 2-3 times after soaking and boil only for 2-3 minutes as over cooking can make them burst and then they taste bitter .

You can also check these recipes-

• Urad Daal Tadka
• Amrood Ki Sabji
• Palak Choley Sabji
• Fruit Cream
• Mango Kulfi

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Rajasthani Lasoda Kairi Methidana Sabji

Rajasthani Lasoda kairi aur Methidana ki sabji- a very delicious tangy sabji of raw mango gum berrie and fenugreek seeds Course accompaniment, Main Course, Side DishCuisine Rajasthani cuisineKeyword GUNDA KAIRI KI SABZI, gunda sabji, labheda, lasoda, lesua, methidana gunda sabji Prep Time 10 minutes minutesCook Time 14 minutes minutes Servings 5 person Author Anjana Chaturvedi

Ingredients

• 350 gm Gunda/ Lasoda / Nisoda
• 1 Raw Mango / Kachcha Aam
• 3 Thick Green Chilies/ Serrano Peppers
• 4 tbsp Fenugreek Seeds / Methidana
• 1/4 cup Cooking Oil
• 1 tsp Cumin Seeds / Sabut Jeera
• 3/4 tsp Fennel Seeds / Saunf
• 1/4 tsp Asafoetida / Hing powder
• 1/2 tsp Turmeric Powder / Haldi Powder
• to taste salt
• 1.5 tsp Red Chilli powder / Laal mirch powder
• 1 tsp Ready Pickle masala Powder optional
• 1 tbsp Coriander Powder / Dhaniya Powder
• 1 tsp Fennel powder/ Pisi Saunf

Instructions

• Soak the fenugreek seeds overnight and next morning drain the water and rinse well 2-3 times .
• Boil enough water in a pan and when it start boiling add the fenugreek seeds and cook for 2 minutes , take care that they will not be over cooked or burst else they may turn bitter.
• Now drain the seeds and wash them again.
• Remove the gunda's from the stem but try to keep the caps intact.
• Wash them well and add in the boiling water and cook for about 2 -3 minutes.
• Switch off the heat and wait for a minute and then remove from the water and let them cool down a bit.
• Now remove the seeds from all the lasoda's and keep aside.
• Peel the raw mango and then grate it .
• Wash and chop the green chilies into roundels
• Heat oil in a heavy bottom pan and then add cumin and fennel seeds and let them crackle.
• Add asafoetida and turmeric and then add the gunda's in the oil.
• Saute on medium heat for 2 minutes to reduce the stickiness of the gundas.
• Now add the sliced green chilies and stir for a minute.
• Add the soaked methi seeds and saute for a minute.
• Now add the grated raw mango and salt and stir fry for a minute.
• Now add all the dry spices and mix well.
• Cover with a lid and cook on low heat for 5 minutes.
• Add few tbsps of oil if needed.
• keep stirring in between to it will not stick at the bottom.
• Gunda kairi methidana sabji is ready now.
• Serve with rice, daal chawal, paratha ,poori , can be served as a pickle or sabji.
• Stays well for 3 days at room temperature and for a week in the refrigerator.

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