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.
Prep Time | 5 Minutes |
Cook Time | 15-20 Minutes |
Servings |
Portions
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- 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
Ingredients
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- Cut the guava in large wedges.
- Heat ghee in a kadhai, add the heeng, and panch phoran , allow to splutter.
- Add the guava slices and bhono.Add chili powder, salt and sugar, cover and allow to cook for about 5-7 minutes.
- Once the gravy thicken, smash a few slices, to add a bit of body to the gravy. Simmer for 2 to 3 minutes.
- Once the slices are a bit cooked yet retain shape. and the gravy is thick. Serve garnished with coriander leaves.