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Rajasthani Gunde Ki Sabzi (Bird Lime Stir Fry)
Embrace the vibrant flavors of Rajasthan with this delightful and unique dish, Rajasthani Gunde Ki Sabzi, which showcases the incredible bird lime vegetable. This stir fry, infused with aromatic spices and herbs, makes for an exceptional side dish that pairs beautifully with staples like Panchmel Dal and hot Phulkas. Perfect for vegetarian diets, this recipe not only highlights the culinary traditions of Rajasthan but also introduces you to a lesser-known ingredient, making it a delightful addition to your repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gunde (bird lime) | 500 grams |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Sunflower Oil | As required |
| Water | As required |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Fresh Coriander (Dhania) Leaves | A few sprigs for garnish |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 180 |
| Protein | 4g |
| Carbohydrates | 15g |
| Dietary Fiber | 6g |
| Fats | 10g |
| Vitamin A | 10% of Daily Value |
| Vitamin C | 15% of Daily Value |
| Calcium | 4% of Daily Value |
| Iron | 8% of Daily Value |
Preparation Steps
-
Preparing the Gunde:
- Begin by boiling the gunde (bird lime) in a saucepan filled with water. Allow them to cook until tender.
- Once cooked, drain the water and remove the seeds from the gunde. Set them aside to cool for about an hour. This step is crucial as it enhances the texture and flavor of the vegetable.
-
Cooking the Spices:
- In a heavy-bottomed pan, heat a sufficient amount of sunflower oil over medium heat. The oil should shimmer but not smoke.
- Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, and asafoetida (hing) to the hot oil. Let them sizzle for about one minute until they release their aromatic fragrance. This tempering process is key to infusing the oil with deep, rich flavors.
-
Stir-Frying the Gunde:
- Carefully add the boiled gunde to the pan, ensuring they are evenly coated with the tempered spices. Stir well to combine.
- Next, sprinkle in turmeric powder, red chilli powder, and amchur powder along with salt to taste. Mix everything thoroughly to ensure that the spices envelop the gunde uniformly.
-
Final Cooking:
- Let the mixture cook for an additional 3 to 4 minutes, allowing the flavors to meld beautifully. Keep stirring occasionally to prevent sticking and ensure even cooking.
-
Garnishing and Serving:
- Once cooked, remove the pan from the heat and garnish the dish with freshly chopped coriander leaves. The vibrant green of the coriander not only adds a splash of color but also a refreshing taste that complements the spices.
-
Enjoying the Dish:
- Serve your Rajasthani Gunde Ki Sabzi warm alongside Panchmel Dal and fluffy Phulkas for a wholesome and satisfying meal. This dish is a testament to the rustic charm of Rajasthani cuisine, providing a unique taste experience that will leave your guests asking for more.
Cooking Tips
- Selecting Gunde: Choose fresh and firm gunde for the best flavor and texture. The vegetable should be bright green and without blemishes.
- Adjusting Spiciness: Feel free to adjust the amount of red chilli powder to suit your heat preference.
- Serving Suggestions: This dish can also be served with plain rice or as a filling in wraps and parathas, making it versatile for different meal occasions.
Indulge in the delightful flavors of Rajasthan with this exquisite Rajasthani Gunde Ki Sabzi, a perfect side dish that captures the essence of traditional Indian cooking while introducing you to the unique taste of bird lime. Enjoy!
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