Amrood Ki Sabji or guava curry is an unusual Rajasthani curry made using just ripened guava in a curd based gravy. You can pair it with any Indian bread. Here is how to make Guava Curry Recipe.
I am sure Amrood, or Guava as we all know, is a favorite fruit not just of mine but many of you out there.
Cut Guava pieces sprinkled with salt and chilli powder is a fond memory of my childhood.
Guava as fruit is quite famous but as a vegetable? Funny right?
But, try this Rajasthani style recipe of Amrood ki Sabzi once and I am sure your family is going to love it and are going to ask you for more.
It is quite an easy recipe and you will enjoy yourself while preparing it.
The sweetness of Guava mixed with the sourness of curd and spiciness of other ingredients is something that promises a delicious experience, satiating your taste buds.
The flavor is forever going to stay in your memory. If you have a batch of guavas on hand, why not also try the Amrood ki Chutney recipe?
There is another version of this curry and that is Parsi style Guava Curry or Amrood Ni Kari. You can check out the recipe here.
You can also make this sabji with jaggery or gud. Here is how.
Serve this sabji with paratha or roti.
Guava Curry Recipe
- 2 tbsp Vegetable Oil
- ½ tsp Hing
- 1 tsp Cumin Seeds
- ½ cup Tomato (Pureed)
- 2 tsp Ginger (Grated)
- 3-4 Green Chilli (Slit Into half)
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tsp Dry Mango Powder
- 1 tsp Fennel Powder
- Salt to taste
- ½ cup Curd (Whisked)
- 300 g Just ripened Amrood / Guava (De Seeded and cut into slices)
- 1 tbsp Lemon Juice
- Heat oil in a pan.
- Once the oil is hot, add hing and zeera and let them crackle for a few seconds.
- Add tomato puree, ginger and green chilli and cook for a minute.
- Add coriander powder, turmeric powder, red chilli powder, dry mango powder, fennel powder and salt to taste and cook until oil starts to separate from the sides.
- Now add curd and cook for a minute.
- Keep stirring until the curd is cooked.
- Add amrood and a cup of water.
- Cover and cook for 6-8 minutes until amrood are slightly tender.
- Add lemon juice and mix well.
- Garnish with fresh coriander.
- Serve hot with any indian bread.