Amrud ki sabji/Guava curry recipe

Guava is also known as Amrud in North India and Peru in Maharashtra.

When I was in school my mom used to prepare this sabji with roti, I just loved this curry a lot. When guavas are in season my mom never forgets to make this curry. For this recipe don’t prefer the hard, green and raw variety of guava. Try to use the ones which are soon going to ripe and have a bit yellow skin.

I even love eating guava with some salt and red chili powder topped on it.

Guava has so many health benefits like it helps to lowder blood pressure and cholesterol and control blood sugar levels in diabetics. It is good source of vitamin C along with others like potassium, iron and fibre.

So try it out at home, I am sure you will like its sweet and tangy taste.

Step by step guava curry recipe:

1. Wash the guavas and wipe them dry. Remove the top and stalk ends of guava. Chop into bite size pieces and remove the seeds.
   
2. Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida.
   
3. When seeds splutter, add chopped green chili, dry red chili and curry leaves.
   
4. Add turmeric powder, coriander (dhaniya) powder and red chili powder.
   
5. Immediately add chopped guavas and salt to taste. Stir fry them.
   
6. Add ½ to ¾ cup of water and bring it boil. Amount of water depends on how thick a gravy you want. Simmer for 2-3 minutes.
   
7. Lastly add the whisked curd and garam masala. Mix well.
   
8. Add sugar and mix well.
   
9. Turn off the heat. Garnish with chopped coriander leaves. Your delicious curry is ready to serve.
   
    

Guava curry/amrud ki sabji recipe below:

Guava curry recipe Prep time Cook time Total  10 min 5 min  15 min Guava curry- ripe guava curry with tangy and sweet taste that’s simply delicious. AUTHOR: Monali RECIPE TYPE: Side CUISINE: Indian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 500 gm Guava/amrud/peru (4 medium sized) 2 tbsp. Oil ¼ tsp mustard seeds/rai ¼ tsp cumin seeds/jeera A pinch of asafoetida/hing 1 green chili, chopped 1 small dry red chili/sukhi lal mirch 5-6 curry leaves ¼ tsp. turmeric powder/haldi 1 tsp. coriander powder/dhaniya powder ½ tsp red chili powder Salt to taste ¼ cup fresh curd/dahi Sugar 1 tsp 1 tbsp. coriander leaves/dhaniya patti  DIRECTION Wash the guavas and wipe them dry. Remove the top and stalk ends of guava. Chop into bite size pieces and remove the seeds. Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida. When seeds splutter, add chopped green chili, dry red chili and curry leaves. Add turmeric powder, coriander (dhaniya) powder and red chili powder. Immediately add chopped guavas and salt to taste. Stir fry them. Add ½ to ¾ cup of water and bring it 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. It will just take 2-3 minutes. Lastly add the whisked curd and garam masala. Mix well. Add sugar and coriander leaves. Turn off the heat. Your delicious curry is ready to serve.  NOTES You can make this recipe without adding sugar as well. Adjust the spices as per your taste. SERVING SUGGESTION Serve hot with poories or chapatis.