Using a pestle lightly smash each Gunda berry to split it open and with the help of a knife scoop out the gluey seed. You may use some salt if you find the Gunda seeds to sticky to handle.

Now proceed to prepare the flour filling. In a bowl bring together besan flour, chilli powder, turmeric and coriander-cumin powder, sugar, salt and 1 tablespoon of oil. Mix it all well and begin to stuff the Gunda. Stuff each berry properly.

You will be left with some flour mixture. To it add 2-3 tablespoons of water and knead it into a stiff dough.

Divide the dough into lemon sized balls.

Form Muthia by rolling the dough balls in fit, repeat till you have all the rolled dough balls shaped as muthia.

Either using a steamer or a pressure cooker (without the pressure) steam the Gunda-Muthia for 10 -15 minutes. The flame has to be medium.

In a kadai heat 2 tablespoons of oil and add the asafoetida and sesame seeds. As they begin to splutter add the steamed Gunda-Muthia and cook for 5-7 minutes until the oil is absorbed well in the Gunda-Muthia shaak.

Transfer to a serving platter and garnish with chopped coriander before serving.

Serve warm with aam-ras and rotli.