The first time I had this curry or bhaji was at the famous Swati Snacks in Mumbai. I was captivated by its sweet and spicy taste. Of course, it helped that Guava was among my favourite fruits. Also know as Amrud in North India and Peru in Maharashtra, Guavas are of two types, white or red.
In India, Guava is often had when it is raw or just turning ripe; and with a liberal sprinkling of salt and chilli powder.
I recently went to Pune for work and on the way bought loads of Guava. As luck would have it, I was not able to eat too many of them and just as I was wondering what I could do with them, I remembered Amrud ki Sabzi.
You have to use firm and slightly raw Guava for this curry. I used almost ripe ones and that accounts for the slightly mushy quality of my Amrud ki Sabzi.
You can use either white or red Amrud; the red one gives it a nice colour.
Ingredients
- Raw Guava, Amrud, or Peru – 3 Large
- Chilli Powder – 1/4 tsp
- Sugar – 1/2 tsp
- Dhania or Coriander Powder – 1/4 tsp
- Roasted Jeera or Cumin Powder – 1/4 tsp
- Turmeric or Haldi – A Large Pinch
- Asafoetida or Hing – A Small Pinch
- Mustard Seeds – 1/2 tsp
- Oil – 2 tsp
- Salt to Taste
- Water
Method
- Wash, dry, and chop the Guava into 1/2″ pieces.
- In a wok or kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the Guava pieces and stir-fry for 5 minutes.
- Add asafoetida, coriander, cumin, and red chilli powder.
- Stir-fry for 2 minutes.
- Add 1/4 cup water and cook covered for 5 minutes.
- Add sugar, salt, and turmeric.
- Mix well.
- Serve warm with rotis.
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Never heard of guava curry. Sounds like a quick semi-ripe mango pickle/chutney.
BTW, I love guavas too. Reminds me of my grandpa’s home which had a huge tree in the backyard.
Try it, Anjana. All I can say is that its different!
hi aruna! great blog you have here. i will definitely be coming back to read more about authentic indian cuisine. do you think this would be good with green mango? i like sour curries, you know. just wondering..
I am not too sure about a curry…. You could try:
Mango Dal –> https://aahaaramonline.com/mamidikaya-pappu-andhra-mango-dal/
Mango and Sesame Chutney –> https://aahaaramonline.com/andhra-mamidikaya-nuvvula-pachadi-mango-sesame-chutney/
Mango Rice or Mammidikaya Pulihora –> https://aahaaramonline.com/mamidikaya-pulihora-mavinakayi-chitranna-mangai-sadam/
Love the idea of a guava curry! My mom used to make guava cheese and guava jelly. Oh, you brought back memories!
🙂 🙂
That is interesting, Aruna. I have only had guava raw or in a salad, never as a curry. I can imagine it must taste great as we do make ambarella curries and chutneys here.
Guava curry? Sounds and looks utterly amazing!!!
Amrud ki sabzi is a regular in my in laws place, they love it. Its a lot more sugary than your recipe, but almost the same. I’ve developed a taste for it too 🙂
I love the color of this curry – it’s so vibrant! Sounds delicious too!! Celeste 🙂
It is delicious, Celeste!
Guava curry? It sound delisious. As soos as I find guavas I’ll make it. Thank you for sharing and for letting me know this amazing recipe 🙂
Guava curry is a new recipe for me. It is a fruit I have always eaten ripe and never heard of a curry. There are many wonderful fruits put to better use in different parts of the country. When guava grows in abundance, naturally we find new use for them. It is one rare fruit here and I may not get a chance to try this but I can guess the taste.