Guava, known as Amrood in Hindi is a famous fruit and is liked by many. But have you ever thought of using it like a vegetable to prepare a sabzi? Yes, it is possible and if you eat it once, you will ask for more.
Today we are going to prepare Amrood ki sabzi. It is achari kind of sabzi and is spicy, sweet and tangy all together. Khatta Meetha Teekha as we say in Hindi. The semi ripe (Just ripe) guava is used here.
Here are the ingredients needed for this recipe.
INGREDIENTS :
(1) 4 Just ripened Guava / Amrood, peeled, chopped and deseeded
(2) 3 medium sized Tomatoes, chopped and pureed
(3) 1 teaspoon Cumin seeds / Jeera
(4) Half teaspoon Mustard seeds / Rai
(5) 1/4 teaspoon Asafoetida / Hing powder
(6) 1/4 teaspoon of Turmeric powder / Haldi
(7) 1/4 teaspoon of Kashmiri Red Chilli powder / Kashmiri Lal Mirch powder
(8) 1 teaspoon of Coriander powder / Dhaniya powder
(9) 1 teaspoon of Garam Masala powder
(10) 1/4 teaspoon of Pepper powder / Kali Mirch powder
(11) 20 gms of Jaggery / Gud, grated (You make take it more or less depending on the desired sweetness in the sabzi)
(12) Salt as per taste
(13) Handful of Coriander leaves chopped to be used in sabzi as well as for garnish
(14) 5 tablespoons Cooking oil, I used Mustard oil
(15) Water for cooking
Course : Main Course
Cuisine : Indian
Serves : 6 persons
Time : 10 mins for preparation and 20 minutes for Cooking = 30 minutes
PREPARATION :
(1) Wash the Guavas / Amrood well and pat it dry.
Peel it like you peel potatoes. Then cut them into long slices and deseed them as shown in the video. Discard the seeds as they are too hard and won’t taste good in this recipe. I have attempted to make a short video clip on how to chop and deseed the Guava for preparing Guava Curry.
(2) Chop the tomatoes and grind them in the mixer grinder to form a smooth puree.
(3) Grate the Jaggery / Gud.
METHOD :
(1) Heat 5 tablespoons of Mustard oil in a kadhai / wok on a low flame.
(2) Once the oil is warm, add Half teaspoon of Mustard seeds / Rai.
(3) Also, add 1 teaspoon of Cumin seeds.
Allow the Mustard seeds to crackle and the Jeera changes colour in the meantime.
(4) Add 1/4 teaspoon of Hing powder.
(5) Immediately add the long slices of Guavas and saute them for 5 minutes. Once slightly browned, take them out with a perforated ladle and put on a plate.
Keep it aside.
(6) Now to the leftover oil in the same kadhai, add the tomato puree and mix well.
(7) Add Turmeric powder and Coriander powder and mix well.
Add 30 ml of water and simmer for 2 minutes.
(8) Then add Kashmiri Red Chilli powder, Pepper powder and Garam Masala powder and mix well. Simmer for 2 minutes.
(9) Add grated Jaggery and let it melt. Mix well.
(10) Add 50 ml of water. Mix well and simmer for 2 minutes.
(11) Add the sautéed Guavas and mix well.
(12) Add 200 ml of water. Cover with a lid and cook for 7-10 minutes.
(13) Then open the lid and check if cooked but Guavas should not lose shape, that is not turn mushy.
(14) Sprinkle chopped Coriander leaves and mix well.
(15) Our Guava Sabzi / Amrood ki Sabzi is ready.
(16) Transfer it to a serving bowl.
(17) Garnish it with Coriander leaves.
This Sabzi can be had with Chapatis / Phulkas / Poori.