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 a guava is eaten in Rajasthan Households, and in parts of Uttar Pradesh.

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 a ripe guava, which otherwise is not liked by any one in home, except, Bauji( Grandfather) as he had a false denture. Kids in the house would just refuse to touch the ripe guava as it looses its crunch, so mom would make a khatee meethee( sour and sweet ) gravy, and we would happily enjoy it with Chapaati.

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 heeng( asafoteda). and The sweetness from the fruit can be enhanced by adding some extra pinch of sugar, which needs to be adjusted depending on the how sweet the fruit is. A good hint of sweetness is required to enjoy the gravy.

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.

Print Recipe

Amrood Ki Sabzi

Amrood Ki Sabzi is a sweet and sour, gravy made of ripe guavas, with a hint of chili. This delicious curry is eaten with Rice.

Course

Curry, Main Dish

Cuisine

indian

Prep Time

5 Minutes

Cook Time

15-20 Minutes

Servings

Portions

Ingredients

• 1 Tsp Ghee
• 1 Tsp Panch phoran
• 1 Pinch Asafoetida(Heeng) ( A large pinch)
• 2 tsp Chili Powder
• 2 tsp Sugar
• Salt to taste
• Coriander leaves to Garnish

Course Curry, Main Dish Cuisine indian Prep Time 5 Minutes Cook Time 15-20 Minutes Servings Portions Ingredients 1 Tsp Ghee 1 Tsp Panch phoran 1 Pinch Asafoetida(Heeng) ( A large pinch) 2 tsp Chili Powder 2 tsp Sugar Salt to taste Coriander leaves to Garnish

Instructions

1. Cut the guava in large wedges.
2. Heat ghee in a kadhai, add the heeng, and panch phoran , allow to splutter.
3. Add the guava slices and bhono.Add chili powder, salt and sugar, cover and allow to cook for about 5-7 minutes.
4. Once the gravy thicken, smash a few slices, to add a bit of body to the gravy. Simmer for 2 to 3 minutes.
5. Once the slices are a bit cooked yet retain shape. and the gravy is thick. Serve garnished with coriander leaves.