Guavas are in season and after gorging on them, decided to turn some of them into a curry. Allahabad is the home to some of the best Guavas in India. This is a tangy, sweet and spicy curry which borders on to a chutney or a semi pickle. One can enjoy it with Roti or rice. Serves well as a dip too.
- 300 gms guava
- 2 large tomatoes
- 1 tsp tamarind paste
- 2 tbsps jaggery syrup
- 1 tbsp chilly powder
- 1 tbsp coriander powder
- A large pinch of turmeric powder
- 1 tsp mustard
- 1 tsp jeera/ cumin seeds
- 1/4 tsp methi/ fenugreek seeds
- 2 tbsps ghee/ clarified butter
Slice the guava into bite sized pieces. Chop the tomatoes fine. Heat ghee. Add the mustard. After it splutters add the cumin followed by fenugreek seeds. After the fenugreek seeds turn golden brown add the tomatoes and salt. Roast till they are mushy. Add the coriander, chilly and turmeric powders. Toss. Add a large glass of water, the jaggery syrup, tamarind paste and the guava. Boil on a slow flame till the guava is cooked and the curry turns semi solid.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.