Boil gunde in a saucepan with water until tender.

Drain the water and remove the seeds from the gunde.

Let the gunde cool down for about an hour.

Heat oil in a heavy-bottomed pan.

Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, and asafoetida to the hot oil.

Cook the spices for about a minute until fragrant.

Add the boiled gunde to the pan and mix well.

Add turmeric powder, red chili powder, amchur powder, and salt to the pan.

Stir and cook for about 3 to 4 minutes, allowing the flavors to meld.

Remove from heat and garnish with chopped coriander leaves.

Serve hot with Panchmel Dal and Phulkas.