Amrood Ki Sabzi/ Khattee Meethi Amrood ki Sabzi/ Guava Curry
Amrood kee Subzi, may not sound very familiar to many. But this is a common form in which
This gravy is best made with sweet ripe guava, just when they are firm yet completely ripe, just before they start getting squishy.
It is one way I enjoyed
The history repeated itself when my kids started ignoring that one last ripe guava in the basket. And I would happily make Amrood kee sabzi, and enjoy it all by myself, as kids have a limited taste for fruits and vegetables. I have no complains, as they enjoy the guava in its young hood, and I admire its agile form.
I use Panch phoran, to temper the gravy, as it gives a unique flavour to it. Panch phoran is a mix Of Five whole spices , Mustard seeds( sarson), Cumin seeds( jeera), Fenugreek seeds( methi dana), nigella( kalonji) and Fennel seeds ( saunf).
Using Panch Phoran also happened by chance, as mom always used just Jeera and Saunf. One day in my kitchen I just told my house help to make the sabzi, and explained her hastily. By the time she made it, it was too late, but the outcome was pleasantly great, as she out of habit , used the Panch Phoran, as she is a Bengali. And in Bengal, panchphoran is used as a default temper in almost all the gravies.
Another very important element which gives the taste to the gravy is the use of
So next time, there is one guava left with no takers, make this unique Amrood kee Sabzi, and I am sure it will be admired by many.