Ingredients:
600 grams Gunda De-seeded (Gumberry)
125ml Corn Oil
6 tbsp Split Mustard Seeds (Rai Na Kuria)
1½ tbsp Crushed Black Pepper Corns
1½ tbsp Fennel Seeds
4 tbsp Khatti Keri Masala
1½ tbsp Kashmiri Chilli Powder
¾ tbsp Red Chilli Powder
½ tbsp Turmeric Powder
½ tsp Asafoetida (Hing)
5 tbsp Lemon Juice + ¼ cup
3 tsp Salt
Preparation:
In a bowl, take ¼ cup of lemon juice and 1 tsp salt, mix well and set aside.
Wash the gundas with 1tsp salt in cold water and dry. Cut in half, scooping out the sticky pulp and seed, and put them in the salted lemon juice.
Soak them for at least 3 hours, then sieve the gundas and remove the excess lemon juice.
Method:
Heat the corn oil until it is smoking hot, then cool to room temperature.
Add the split mustard seeds, black pepper, fennel seeds, khatti keri masala, kashmiri chilli powder, red chilli powder, turmeric powder, asafoetida and 1 tsp salt to the oil.
Mix it well and rest for 5 minutes to let the masala infuse into the oil.
Put the gundas in the masala with 5 tbsp of lemon juice and mix well, stirring every 3 hours a day and keep them out overnight.
Transfer them into a glass jar and refrigerate.
Enjoy with Puris, Parathas and Theplas.
