Amrood (guava ) ki sabzi is a classic Indian dish from Rajasthan. Guava, salt, sugar, lime juice, garlic, cumin, oil, turmeric, chili powder, and coriander are common ingredients in the dish. Chili powder, turmeric, and coriander are combined with water, and cumin seeds are cooked in oil. The spiciness really brings out its flavor.
Guava pieces are added near the conclusion of the cooking process, and the fruit should be evenly covered with spices. This guava curry is typically served while still hot and accompanied by Indian flatbreads.
Guava Sweet and Sour Curry tastes are the greatest – spicy, sweet, and sour.
Ingredients for Amrood (guava) ki Sabji recipe
- 500 gm semi-ripe guavas
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida
- 2 teaspoon coriander powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon fennel seed powder
- salt to taste
- 1 Tablespoon ginger (finely chopped)
- 1/2 teaspoon mango powder
- 1 teaspoon lemon juice
- 2 Tablespoons sugar
- 2 Tablespoons coriander leaves (chopped)
Instructions for Amrood (guava) ki Sabji recipe
- In a small saucepan, heat the oil. The oil should be warm to the touch. Add one cumin seed to the oil to test the heat. The oil is ready when the cumin seed fractures immediately.
- Stir in the cumin seeds, asafetida, fenugreek seeds, fennel seed powder, coriander powder, turmeric, and red chili powder. Mix in the ginger and guava, then add 1 cup of water and cover the pan.
- Reduce the heat to low and cover the pan for 5-10 minutes until the guavas are soft. Stir in the mango powder, lemon juice, sugar, and coriander leaves.
- Remove from the heat and cover the pan for a few minutes.
- Amrood Ki khati Methi Sabji is prepared. serve it roti or rice
- If the guava seeds are hard, remove them.
- adjust the sugar to taste depending on how sweet the guava is.
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