"Gundar Ni Pend" is a traditional Gujarati dish made from the seeds of the "Gunda" fruit, which is also known as "Cordia obliqua" or "Indian cherry." In this dish, the seeds of the Gunda fruit are prepared and cooked into a flavorful and tangy curry.

To prepare Gundar Ni Pend, the seeds of the Gunda fruit are first extracted from the fruit. These seeds are typically small and round, resembling lentils. They are then soaked in water for several hours or overnight to soften them and remove any bitterness.

Once soaked, the seeds are boiled until they become tender. In a separate pan, a tempering (tadka) is prepared by heating oil or ghee and adding mustard seeds, cumin seeds, asafoetida (hing), and dried red chilies for flavor.

Once the tempering is fragrant, spices like turmeric powder, coriander powder, cumin powder, and red chili powder are added to the pan, along with salt to taste. The boiled Gundar Ni Pend seeds are then added to the pan and cooked until they are well coated with the spices and heated through.

Gundar Ni Pend is typically garnished with fresh cilantro leaves before serving. It is enjoyed as a side dish with Gujarati meals, accompanied by roti (Indian flatbread) or rice. The dish is loved for its unique flavor and texture, offering a delightful taste of Gujarati cuisine.