Ingredients

  • 2 tbsp vegetable oil
  • ½ tsp hing
  • 1 tsp cumin seeds
  • ½ cup tomato (pureed)
  • 2 tsp ginger (grated)
  • 3-4 green chilli (slit in half)
  • 2 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp dry mango powder
  • 1 tsp fennel powder
  • salt to taste
  • ½ cup curd (whisked)
  • 300 g just ripened amrood / guava (de-seeded and cut into slices)
  • 1 tbsp lemon juice

Steps

  1. Heat oil in a pan.
  2. Once the oil is hot, add hing and jeera and let them crackle for a few seconds.
  3. Add tomato puree, ginger and green chilli and cook for a minute.
  4. Add coriander powder, turmeric powder, red chilli powder, dry mango powder, fennel powder and salt to taste and cook until oil starts to separate from the sides.
  5. Now add curd and cook for a minute.
  6. Keep stirring until the curd is cooked.
  7. Add amrood and a cup of water.
  8. Cover and cook for 6-8 minutes until the amrood is slightly tender.
  9. Add lemon juice and mix well.
  10. Garnish with fresh coriander.
  11. Serve hot with any Indian bread.