### TranslatedIngredients: 500 grams Gunde (bird lime),1 teaspoon Asafoetida (hing),1 teaspoon Split Methi Seeds (Methi Kuria),1 teaspoon Split Mustard Seeds (Rai Kuria),1 teaspoon Fennel seeds (Saunf) - roasted and crushed,1 teaspoon Turmeric powder (Haldi),1/2 tablespoon Red Chilli powder,3 tablespoons Mustard oil,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 25 ### TotalTimeInMins: 45 ### Servings: 500 ### Cuisine: Rajasthani ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To Prepare Rajasthani Gunde Ka Achaar, boil the gunde ni water until soft, drain the water, remove the seeds and keep it aside to cool down.Once done, heat the mustard oil in a heavy bottomed pan. Once heated, stir in the asafoetida, the achaar masala and red chilli powder. Adjust salt according to taste.After 2 minutes, add the cooked gunde and mix everything well and stir fry for 4 to 5 minutes until the masala gets well coated to make the Gunde Ka Achaar.Once done, turn off the heat.Let the Gunde Ka Achaar cool down completely. Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container. Store the Gunde Ka Achaar in the refrigerator for 3 to 4 weeks or even upto a month. Since this a more like a fresh pickle, it only stays for a month or two.Serve Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner.