GUND PAK | GOND PAK | ગુંદર પાક | GUNDAR PAK

Ingredients
Dry dates - 10 - 12 pieces,
Dry coconut - 1/2 piece,
Cashew - 1/4 cup,
Almond - 1/4 cup,
Walnut - 1/4 cup,
Edible gum (to make powder) - 1/4 cup,
Oil - to grease a tray,
Clarified butter - 1 1/4 cup, For homemade clarified recipe click HERE.
Edible gum - 1/4 cup,
Wheat flour - 1/2 cup,
Coarse wheat flour - 1/2 cup,
Cashew (finely chopped) - 2 tbsp,
Almond (finely chopped) - 2 tbsp,
Poppy seeds - 1 tbsp,
Dry ginger powder - 1 tbsp,
Cardamom powder - 1/4 tsp,
Saffron - 1/4 tsp,
Batrisu masala - 2 tbsp,
Jaggery - 3/4 cup,
Slivered pistachio - 1 tbsp,
Slivered almond - 1 tbsp.

Preparation
Take 10 - 12 pieces dry dates and deseed. Grind into powder using grinder. Take out in a bowl and keep aside.

Take dry coconut half and cut into pieces. Grind into powder using grinder. Take out in a bowl and keep aside.

In a grinder, add almond, cashew and walnut. Grind into powder. Take out in a bowl and keep aside.

Take 1/4 cup edible gum and grind into powder. Take out in a bowl and keep aside.

Grease a tray with some oil and keep aside.

Method
In a pan, heat ghee over medium flame.

Fry 1/4 cup edible gum in batches till it gets well puffed up. Take out in a bowl and keep aside.

Now lower the flame to medium low. Add wheat flour along with coarse wheat flour.

Keep stirring and roasting continuously till it gets light golden brown color. Through out the roasting process, flame should be on medium low.

Add powdered edible gum. Roast till it gets well puffed up.

Add poppy seeds and mix well.

Add finely chopped almond and cashew. Mix well.

Now add powdered dry coconut followed with powdered dry dates and powdered almond, cashew and walnut. Mix well.

Now turn off the flame and remove pan from the heat. Add fried edible gum and mix well.

Add cardamom powder, saffron, dry ginger powder and batrisu powder. Mix well.

Now add jaggery and mix well till it gets well combined.

Transfer mixture into a greased tray. Level it up using spatula.

Sprinkle with slivered almond and pistachio.

Let it set for over night or 8 to 10 hours. After it gets well set, cut into desired size pieces.

Notes
Coarse wheat flour can be replaced with regular wheat flour.
Adjust amount of ingredients as per taste.
Batrisu powder is optional.
Use desi jaggery for better taste.
Adjust amount of clarified butter and jaggery as per taste.
Grate jaggery, if it comes in block. So that it can be mixed easily with flour.

RIDGE GOURD CURRY | તુરીયા નું શાક

Ingredients

Ridge gourd  - 2,

Oil - 3 tbsp,

Mustard seeds - 1/4 tsp,

Cumin seeds - 1/2 tsp,

Asafetida - 1/8 tsp,

Garlic paste - 1 tbsp,

Salt - to taste,

Turmeric powder - 1/4 tsp,

Red chilli powder - 2 - 3 tsp,

Tomato ( chopped ) - 1/4 cup,

Coriander and cumin powder - 1/2 tbsp,

Jaggery sugar - 1/4 tsp,

Hot water - 1/2 cup,

Fresh coriander - 2 tbsp.

Method

Wash ridge gourd well. Remove top and bottom part. Peel off the skin.

Cut into pieces.

Heat oil in a pan over medium flame.

Add mustard seeds and let it splutter. Now add cumin seeds followed with asafetida.

Add ridge gourd pieces. Mix well. Let it cook covered for 2 - 3 minutes.

Add garlic paste. Mix well and cook covered for 2 - 3 minutes again.

Now add turmeric powder and salt. Mix well. Let it cook covered for 2 - 3 minutes.

Add red chilli powder and tomato.

Mix well and cook covered for 2 - 3 minutes.

Add hot water and cook covered for 5 - 8 minutes.

Add jaggery powder and coriander & cumin powder. Mix well and cook covered for 2 - 3 minutes.

Now check cooked ridge gourd with knife if its cooked or not.

Turn off the flame and garnish with chopped coriander leaves.

Notes

Taste and check ridge gourd before cooking, it should not be bitter in taste.

Adjust amount of spices as well as oil as per taste.
i used clay cooking pot to make this curry.
Cooking time may vary as per cooking vessel.