Amrud ki Sabzi! The first reaction after reading this will be what? a veggie made of guava? Can we make it?
Well, yes! We can make Amrud or guava, veggie in main course. I, recently, had posted on Facebook asking to guess the main ingredient and to my surprise no one could guess. So this Amrud (amrood) ki Sabzi recipe is for all my curious friends who kept guessing and my foodie readers 🙂
This Amrud ki Sabzi is very much Indian, famous in northern part of India. It has a sweet and tangy flavour and if you like sour food or cuisines, this is it. You will love this sabzi.
The main ingredient as I said is guava or amrud or amrood, the other ingredients are – and tomato, yogurt and sugar. That’s why the veggie gets a sweet, tangy and sour taste.
How to Make Amrud ki Sabzi
Here is how to make the Amrud or guava or amrood ki sabzi. Cook the main course food on low flame and you will get an amazing taste.
- 5 medium-sized, semi ripe guavas
- 1 medium sized tomato, chopped
- 1/2 cup yogurt
- 2-3 green chillies
- 2 tbsp refined oil
- 1 tsp saunf (fennel) seeds
- 1 tsp zeera (cumin) seeds
- 1 pinch hing (asafoetida)
- 1 tbsp coriander powder
- 1/2 tsp red Kashmiri mirch powder
- 1/2 tsp haldi (turmeric) powder
- Salt to taste
- 1/3 tsp garam masala powder
- 1/2 tsp amchoor (dried mango) powder
- 1 1/2 tbsp sugar
- 1 tbsp lemon juice
- 1 glass water
Firstly, wash guavas, cut and chop in small square pieces. Remove the seeds.
Prepare the yogurt masala – take yougurt, whisk it gently. Add coriander, kashmiri mirch, haldi and amchoor powders to it. Whisk again and keep it aside.
Now take a kadhai or wok, heat oil in it. Add zeera, saunf and hing to it. Stir. Now add the yogurt masala in the wok. The flame should be low. Let it cook until the oil separates from the mixture. Stir occasionally.
Add chopped tomatoes and salt. Cook till the oil separates. Keep stirring the mixture. Add 1 glass (medium-sized) water and bring it to boil. Add guava pieces now. Cover the lid of the wok and cook for 5-6 minutes. Stir once.
Now add garam masala and stir. Close the lid again and cook for 3 minutes more.
After 3 minutes, open the lid of the wok, sprinkle sugar and add lemon juice. Stir and let the sugar dissolve. Switch off the gas stove and take out the guava sabzi in a serving bowl. Have it hot with parathas or pooris.
Try something different today!
— Recipes and Images by Sara Khan