300 g just ripened amrood / guava (de-seeded and cut into slices)
1 tbsp lemon juice
Steps
Heat oil in a pan.
Once the oil is hot, add hing and jeera and let them crackle for a few seconds.
Add tomato puree, ginger and green chilli and cook for a minute.
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.
Now add curd and cook for a minute.
Keep stirring until the curd is cooked.
Add amrood and a cup of water.
Cover and cook for 6-8 minutes until the amrood is slightly tender.