First of all wash all gundas and then remove them from the stems, try to keep the caps intact.
Boil enough water in a big pan and add all the gunda's in the boiling water.
Boil till done i.e when you press it it should open up from the center.
Now let it cool down completely and then take out the seeds by gently pressing.
You can dip your fingers in some oil or salt to easily remove the seeds OR use a small spoon to remove the seeds.
Wash and chop the raw mangoes in small pieces. or you can grate it
Heat oil in a pan and add fennel seeds in medium hot oil
When the seeds start crackling then add asafoetida and turmeric powder.
Now add the chopped raw mango pieces and a pinch of salt, Cover with a lid and cook on low heat for a minute, or cook till it become soft.
Now add the Gunda's and salt and saute for 2 minutes on high heat.
Add all the dried spice powders and saute on medium heat for 2 minutes.
Cover with the lid and simmer for 5 minutes.
Keep stirring 2-3 times in between so it will stick or burn at the bottom.
Your Gunda Kairi ki sabzi is ready to serve now.
Enjoy with paratha. poori, roti or daal cahwal combo.
It stays well for 2 days at room temperature and for 4-5 days in the refrigerator.