Veggie Foodie

Ingredients:

• 1 lb guava
• 1 tbsp peanut oil or any other vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2-3 cloves
• 1 inch piece of cinnamon
• 1/2 tsp asafetida
• 1 tsp salt or to taste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 2 tsp cumin – coriander powder
• 1 tbsp jaggery powder

Method:

1. Cut each guava into 4 pieces.
2. Carefully remove the core with the seeds and put it aside in a bowl.
3. Cut the deseeded guava’s outer flesh into medium size pieces and put aside. Guava seeds can be very hard… make sure that no seeds are stuck to these pieces else they can cause damage your teeth when eating the curry!
4. Take 1 cup water in a small / medium size pan and put it on medium heat. When the water starts to boil, add the guava core and let it cook for 4-5 minutes. When you see the pulp separating from the seeds, turn off the heat and keep the pan aside for cooling.
5. When the cooked guava core cools down, sieve to separate the seeds from the pulp. Discard the seeds and keep aside the pulp.
6. In a pan, put 1 tbsp oil on medium heat.
7. Add 1 tsp mustard seeds. When they start popping, add 2-3 cloves, 1 inch long piece of cinnamon, 1 tsp cumin seeds and roast for 4-5 seconds.
8. Add 1/2 tsp asafetida, mix it in the oil, add the guava pieces and gently mix them to coat them in the oil.
9. Add 1 tsp salt, 1/2 tsp turmeric, 1 tsp red chili powder, 2 tsp cumin – coriander powder and gently mix to coat the guava pieces in the spices.
10. Turn down the heat to medium-low and cook covered for 2-3 minutes.
11. Add 1 tbsp jaggery powder, the guava pulp, 1/2 cup water, mix well, turn the heat to medium and bring the curry to boil.
12. Cook the curry to desired consistency (1-2 minutes) and then turn off the heat.
13. Your guava curry is ready! Enjoy with fulka roti or thepla!!

Servings: 3-4

Inspiration source:

My mom used to make!