Wash the gunda and remove them from the stems , try to keep the caps intact.
Boil enough water in a big pan and add 1 tsp turmeric in it.
Add the gundas in the boiling water and cook till almost done but don't overcook them.
Drain on a colander and let them cool down.
Boil 1 liter water in a pan and let it cool down or use mineral water.
Fill the water in a glass jar and add all the ingredients ;listed in kanji and mix well.
Add the boiled gunda in the jar and cover the jar with a cloth and keep on the kitchen counter. keep stirring the water twice a day.
The kanji will turn sour in a week approx. , it depends on the heat in the weather.
When the kanji turn sour and the glue inside the gunda will turn into white flesh then gunda pickle is ready to consume.
Now you have 2 options , if you want oil free pickle then keep this jar in the fridge and enjoy the kanji and the gundas.
OR-Remove the gundas from the kanji, you can keep the kanji in the fridge and enjoy this probiotic drink and Spread the gundas on a cloth and dry under fan for 3-4 hours.
Dry roast all the pickle spices- ie -mustard , fenugreek, fennel and then coarsly crush them .
Take the gundas in a bowl add few tbsp of oil and then mix the pickle masala and rest of the maslas and mix well.
Fill the pickle in a glass jar.
Heat 2 cups of mustard oil or any oil of your choice and then cool down it and then fill in the pickle jar.
Make sure that the oil should cover the gundas else the pickle may spoil.
Keep the jar in sunlight if possible for 3-4 days.
Your pickle is ready to enjoy.
Notes
Tip-1-instead of roasting and grinding spices you can use 1.5 cup of ready available mango pickle masala.