Lasode/Gunda as it is called in Hindi and Glue Berry/Manjack/Indian Cheery/Snooty Gobbles are some of its English names while the Latin name is Cordia dichotoma. This is an extremely seasonal berry found during May – June in India. It excretes a thick slippery substance that resembles snoot and hence the name snooty gobbles or glue berry. It is known for it’s anti-diabetic and skin-renewing effects.
There is a lot of hard work involved in curing this vegetable before making the actual Lasode ki sabzi. But trust me all the hard work pays off when you taste it because it’s really incredible. I am super fond of its pickle as well, I intend to try to make it at home next year.
Since it’s not found in Delhi, but the husband (who’s super fond of it) requested my MIL to send these all the way from Himachal Pradesh and she sweetly wrapped and sent these beauties to us by an overnight courier. Hubby dearest kept hovering around me asking when will I make it, and I began the arduous task of soaking them in salty water, cutting and deseeding them, and washing them.
You need to keep it in salty water for at least 2-3 hours and repeatedly change the water to lose all the snoot. If you make the sabzi without removing it, it would not turn out well. My advice is tackling this over a weekend.
PREPARATION TIME: 2-3 hours
COOKING TIME: 30 minutes
SERVINGS: 1 bowl
DIFFICULTY SCALE: High
- Lasode/Glue Berry – 1 bowl
- Raw Mangoes – 1-1.5, grated
- Curd – ½ cup
- Turmeric powder – 1 teaspoon
- Red Chilli powder – 1 teaspoon
- Coriander powder – 1 tablespoon
- Cumin seeds – ½ teaspoon
- Carom seeds – ½ teaspoon
- Mustard oil – 1 tablespoon
- Salt – 5 tablespoons
- Soak the lasode in water for ½ hour with 1 tablespoon salt.
- Now take another bowl of salty water (1 tablespoon salt) and start cutting the lasode into small pieces. 6-7 pieces from one berry.
- Deseed them. Do this carefully as they get really slippery.
- Now change the water of the lasode berries 3-4 more times. Soak them in salty water each time.
5. After 2-3 hours and changing water multiple times, you will see that the slippery goo has reduced considerably.
6. Add a tablespoon of mustard oil in a kadhai and place it on medium heat. Add some cumin and carom seeds.
7. Once the spices turn fragrant, add in the lasode along with salt, turmeric, red chilies, and coriander powder. Mix well.
8. Cover with a lid and turn down the heat. Cook them for 15-20 minutes until they are cooked well.
9. Grate 1-1.5 raw mangoes to get about a cup of pulp. Add them to the wok and mix well.
10. Let these cook for 5 minutes or so.
11. Finally, add ½ cup of curd and mix well. Cook until the curd releases oil and it starts to leave the wok.
Lasode ki sabzi is ready. Enjoy with hot rotis.