A spicy, fruity and aromatic curry made of guavas which is both quick and healthy.
4 large ripe guavas ripe, about 500g before cutting
½ teaspoon cumin seed
½ teaspoon fennel seed
½ teaspoon nigella seed
a pinch of asafoetida
1 teaspoon rock salt or black salt
½ teaspoon ground turmeric (powder)
½ teaspoon red chili powder, or to taste
1½ cup water
2 tablespoons ghee
2 tablespoons freshy cut coriander for garnish (optional)
- 1. Slice guavas in half. Using a spoon, scoop out the central hard seeds (don't try and remove all the seeds, it's not possible!)
- 2. Heat ghee in a frying pan on medium heat. Add cumin, fennel and nigella and asafetida. Stir for ½ -1 minute.
- 3. Add guava, rock salt, turmeric and red chili powder into pan. Stir for a minute until flavours blend.
- 4. Add 1 ½ cups water. Bring to a slow boil and cook for 5 minutes
- 5. Lower heat and allow to simmer for another 6-8 minutes or until guava is tender.
- 6. Add mango powder and stir to mix well. Garnish with coriander leaves.
- 7. Serve with rice or chapatti.
While I love the flavour ghee adds to this dish, you can substitute any unflavoured cooking oil and still get a great curry. Often people don’t like the smell of asafoetida, and it can be left out. The fennel and nigella seeds give a pickled flavour to your curry. You can leave the cumin out and it will still taste good. The best guavas to use are the yellow-skinned pink fleshy ones when they are fully ripe. But if those aren’t available, use green guavas with white flesh. As they are generally harder and less sweet, you may have to add ½ teaspoon of sugar and allow them to cook for longer. If mango powder isn’t available, a squeeze of lime will do.