Amrood ki Sabji (Guava Curry) is a very unique Rajasthani curry made using ripe guava. This sweet, spicy, and sour curry pairs perfectly with Indian bread or steamed rice. Here is how to make it.
½teaspoonasafetida (hing)skip adding for a gluten-free curry.
1teaspooncumin seeds
½cuppureed tomatoes
2teaspoonsgrated ginger
3-4green chiliesslit Into half
2teaspoonscoriander powder
½teaspoonturmeric powder
1teaspoonKashmiri red chili powder
2teaspoonsdry mango powder (amchoor)
1teaspoonfennel powder (saunf)
½teaspoonsaltor to taste
½cupplain yogurtwhisked
300gramsguavacut into ½ inch wedges, large seeds removed. You can keep the small tender seeds.
1tablespoonlime juice
Instructions
Heat oil in a pan over medium-high heat.
Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
Add tomato puree, ginger, and green chilies and cook for a minute.
Add coriander powder, turmeric powder, Kashmiri red chili powder, dry mango powder, fennel powder, and salt and cook until oil starts to separate from the sides (1-2 minutes)
Now add yogurt and cook for a minute. Keep stirring continuously after adding the yogurt to prevent it from curdling.
Add guava and a cup of water.
Cover the pan with a lid and cook for 6-8 minutes on medium heat until the guava are slightly tender. Do not overcook otherwise they will get mushy.
Add lime juice and mix well.
Check for salt and add if required.
Garnish with chopped cilantro (coriander) and serve hot.
You can add 1 teaspoon of all-purpose flour to the yogurt. It will prevent it from curdling and will also make the curry thicker.If the guava has large seeds, then remove them.Choose firm and ripe guava to make this curry. If the guava is raw, it will taste bitter and if the guava is overripe, the curry will taste sweet and mushy. Pick up guavas that are free of blemishes and bruises. Some guavas have pink flesh, you can use them too.