Indian Gunda nu Shaak Recipe

Gunda: Also known as fragrant manjack, this is the star ingredient of the dish, providing a unique flavor and texture.

Oil: Used for sautéing and cooking the spices and gunda.

Mustard seeds: Adds a nutty and slightly pungent flavor when they splutter in hot oil.

Cumin seeds: Provides a warm, earthy aroma and taste.

Turmeric powder: Adds a vibrant yellow color and a mild, earthy flavor.

Red chili powder: Brings heat and a deep red color to the dish.

Coriander powder: Adds a citrusy and slightly sweet flavor.

Salt: Enhances the overall flavor of the dish.

Water: Used to cook the gunda until tender.

When preparing gunda, make sure to wash and dry them thoroughly before cooking. This helps remove any dirt or impurities and ensures that the spices adhere better to the surface. Additionally, when adding the mustard seeds and cumin seeds to the hot oil, wait until they start to splutter. This releases their essential oils and enhances the overall flavor of the dish.

• gunda (fragrant manjack) - Substitute with baby eggplant: Baby eggplant has a similar texture and can absorb the spices well, making it a suitable alternative.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor that complements Indian spices beautifully.

• mustard seeds - Substitute with nigella seeds: Nigella seeds provide a similar pungent and slightly bitter flavor.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy and nutty flavor profile.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique aromatic flavor, though it is more expensive.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a sweet flavor, making it a good alternative.

• coriander powder - Substitute with cumin powder: Cumin powder has a warm, earthy flavor that can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the flavor profile slightly.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the dish compared to plain water.

• Allow the gunda nu shaak to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled gunda nu shaak into an airtight container. This helps retain its flavors and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator if you plan to consume it within 3-4 days. The dish will stay fresh and flavorful during this period.
• For longer storage, consider freezing. Place the gunda nu shaak in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date of preparation. This helps you keep track of how long it has been stored.
• When ready to use, thaw the gunda nu shaak in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the thawed gunda nu shaak in a pan over medium heat. Add a splash of water if needed to restore its consistency and prevent it from drying out.
• Serve hot with roti or rice for a delightful meal.

• Stovetop Method:

  1. Place a non-stick pan on medium heat.
  2. Add a small amount of oil to the pan.
  3. Once the oil is warm, add the leftover gunda nu shaak.
  4. Stir occasionally to ensure even heating.
  5. If the dish appears dry, add a splash of water to maintain its moisture.
  6. Heat until the gunda is thoroughly warmed, usually around 5-7 minutes.
  7. Serve hot with roti or rice.

• Microwave Method:

  1. Transfer the gunda nu shaak to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. If needed, microwave for an additional 1-2 minutes until the gunda is heated through.
  6. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the gunda nu shaak in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes.
  5. Check and stir halfway through the heating process.
  6. Once heated thoroughly, remove from the oven and serve hot.

• Steaming Method:

  1. Set up a steamer or use a double boiler.
  2. Place the gunda nu shaak in a heatproof dish that fits inside the steamer.
  3. Steam for about 10-15 minutes, checking occasionally.
  4. Ensure the gunda is heated evenly.
  5. Serve immediately once heated through.

• Pan: A flat-bottomed cooking vessel used for sautéing and cooking the gunda until tender.

• Spatula: A broad, flat utensil used for stirring and mixing the ingredients in the pan.

• Measuring spoons: Tools used to measure the precise amounts of mustard seeds, cumin seeds, turmeric powder, red chili powder, and coriander powder.

• Measuring cup: A tool used to measure the exact amount of water needed for the recipe.

• Knife: A sharp utensil used to cut and prepare the gunda before cooking.

• Cutting board: A flat surface used to safely cut and prepare the gunda.

• Lid: A cover for the pan to trap steam and help cook the gunda evenly.

• Serving spoon: A large spoon used to serve the cooked gunda nu shaak with roti or rice.

Pre-prep ingredients: Wash and cut gunda in advance to save time during cooking.

Use a pressure cooker: Cook gunda in a pressure cooker to reduce cooking time significantly.

Batch cook: Make a larger quantity and store portions for quick meals later.

Ready spice mix: Prepare a mix of turmeric powder, red chili powder, and coriander powder beforehand.

Quick sauté: Sauté gunda on high heat initially to speed up the cooking process.

Minimal water: Use just enough water to cook the gunda faster.