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.
- 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
- 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.