If you’re in the mood to try something new, 'Amrood ki Sabzi' is an excellent choice. It is prepared using slightly under-ripe guavas, common Indian spices, and a flavorful gravy. This recipe is perfect for those looking for an alternative to the usual potato or cauliflower-based dishes. If you are searching for a unique flavor profile, be sure to give this a try.
Ingredients
- 2 medium-sized, slightly under-ripe (firm) guavas
- 2 tablespoons oil or ghee
- ½ teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 teaspoon grated ginger
- 2 tomatoes (made into a purée or paste)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon fennel (saunf) powder
- Salt to taste
- 1 teaspoon jaggery or sugar (optional)
- ½ teaspoon dry mango powder (amchur) – if needed
- Fresh coriander leaves for garnishing
How to Make 'Amrood ki Sabzi' at Home
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Step 1: Prepare the Guavas
First, wash the guavas thoroughly. Next, cut them into pieces that are neither too large nor too small. If you do not like guava seeds, you can remove them; this will result in a perfectly smooth texture for the dish. It is best to use slightly underripe guavas, as they retain their shape well during cooking.
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Step 2: Prepare the Masala
Begin by heating some oil or ghee in a pan. Add cumin seeds and a pinch of asafoetida (hing). Once the cumin seeds begin to crackle, add the grated ginger. Stir everything together well.
Step 3: Cook the Gravy
To prepare the base, add tomato purée, a little turmeric powder, coriander powder, red chili powder, and salt. Cook the mixture until the masala thickens and the raw smell of the tomatoes has completely disappeared.
Step 4: Add the Guavas
Add the chopped guavas to the mixture. Gently toss them so that they are well-coated with the spices. Pour in a little water, cover the pan, and cook over medium-low heat. The guavas should become soft enough to absorb the flavors of the spices while still holding their shape be careful not to overcook them until they turn mushy.
Step 5: Balance the Flavors
If you would like a sweet-and-sour flavor profile, you can add a little fennel powder and some jaggery. You may also add amchur for a touch of tanginess adjust the quantity according to your taste. Let it cook on low heat for a few more minutes, and finally, garnish with fresh coriander leaves.Your delicious, homemade guava curry is now ready to be served!
What pairs well with this guava curry?
This dish tastes delicious served hot with rotis or parathas, and is equally enjoyable with freshly fried pooris. For a complete Indian-style lunch, you can pair it with dal, rice, and a side of salad—a simple yet incredibly flavorful way to enjoy a traditional meal.When cooking the guavas, ensure they don’t become overcooked or mushy. They should be soft enough to absorb all the flavors of the spices, while still holding their shape.
The essence of Indian cooking lies in creating something special using seasonal produce. So, the next time you buy fresh guavas, set a few aside to prepare this unique and tasty dish'Amrood ki Sabzi. It’s a fantastic and unconventional way to enjoy guavas.
