Sweet and Sour Guava Curry
Amrood Rasedar, Khatte-Meethe
Mrs. Sita Devi Agarwal
This is an easy and unusual dish to make, specially when guavas are in season and relatively cheap. Use ripe but firm guavas. Traditionally, no onions are added in this curry, because they clash with the taste of fruit.
Guavas have many health benefits. They are rich in Vitamin C, potassium, iron, fibre and pectin. They have astringent, hypoglycaemic and laxative properties. Guava can help to lower blood pressure and cholesterol, sugar in diabetics and may even have some anticancer properties. In India, roasted guava is eaten to reduce symptoms of cough. Serves 4.
Ingredients
500 gm. firm, ripe Guavas
1 tbs. oil or ghee
1 tsp. cumin seeds
A large pinch of asafoetida or hing powder
1/2 inch piece of ginger, grated (optional)
1 green chilli, chopped finely
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder or to taste
2 medium tomatoes, chopped
Salt to taste
1-2 tbs. sugar, adjust to taste
Juice of 1 lemon, adjust to taste
1/2 tsp. Garam Masala
A handful of chopped coriander leaves.
Instructions
Remove top and stalk ends of guavas and chop into bite size pieces.
Heat oil in a pan.
Add cumin seeds and asafoetida. When seeds splutter, add ginger and green chilli. Stir for a few seconds.
Add turmeric, coriander powder, chilli powder, salt and tomatoes. Stir fry until tomatoes are mashed up and oil separates.
Add Guavas and 1- 1 1/2 cup of water and bring to boil. Amount of water depends on how thick a gravy you want.
Turn heat to minimum and cook until guavas are soft but not mushy.
Turn heat off and add garam masala, lemon juice, sugar and coriander leaves.
Serve hot with Poories or Parathas or Chapatties.
