Final Outcome: Nice!
Many times in my home, fruits are eaten when fresh. After a couple of days they just stay in the basket waiting to be consumed.This recipe makes good use of guavas (peru) lingering in the basket as humans of this house think they are stale and have lost interest.
This is a Maharashtrian recipe and was a regular during my childhood. I don't know why I missed making such a wonderful recipe all these years.
Recipe:
Ingredients:
Guava's/ Peru: 2 (Ripe, should have a shade of yellow)
Oil: 1/2 tbsp
Mustard seeds: 1/2 tsp
Hing: a pinch
Turmeric: a pinch
Dried Red Chili: 2
Red chili powder: a pinch (optional)
Jaggery: 1 tbsp
Ground nut powder: 1 tbsp
Salt to taste
Method:
1. Chop Guava into 4 large pieces. Cut out the seeds portion and discard or eat :-). Now we are left with most of the pulp attached to the skin. (some pulp is lost along with the seeds). Chop this into small squares.
2. Heat oil in a small pan. Add Mustard seeds. Once the begin to splutter add red chilies, hing and turmeric.
3. Add chopped guava into the pan. Add about1/8th cup or 2 splashes of water and cook covered for 3-5 mins
4. Once the guava is cooked add red chili powder and salt and stir. Add jaggery and cook while stirring.
5. After jaggery dissolves add Ground nut powder and mix well. Take off heat in half a min. (do not keep on heat for long after adding ground nut powder). Serve with roti. Can be stored refrigerated for a day
Many times in my home, fruits are eaten when fresh. After a couple of days they just stay in the basket waiting to be consumed.This recipe makes good use of guavas (peru) lingering in the basket as humans of this house think they are stale and have lost interest.
This is a Maharashtrian recipe and was a regular during my childhood. I don't know why I missed making such a wonderful recipe all these years.
Recipe:
Ingredients:
Guava's/ Peru: 2 (Ripe, should have a shade of yellow)
Oil: 1/2 tbsp
Mustard seeds: 1/2 tsp
Hing: a pinch
Turmeric: a pinch
Dried Red Chili: 2
Red chili powder: a pinch (optional)
Jaggery: 1 tbsp
Ground nut powder: 1 tbsp
Salt to taste
Method:
1. Chop Guava into 4 large pieces. Cut out the seeds portion and discard or eat :-). Now we are left with most of the pulp attached to the skin. (some pulp is lost along with the seeds). Chop this into small squares.
2. Heat oil in a small pan. Add Mustard seeds. Once the begin to splutter add red chilies, hing and turmeric.
3. Add chopped guava into the pan. Add about1/8th cup or 2 splashes of water and cook covered for 3-5 mins
4. Once the guava is cooked add red chili powder and salt and stir. Add jaggery and cook while stirring.
5. After jaggery dissolves add Ground nut powder and mix well. Take off heat in half a min. (do not keep on heat for long after adding ground nut powder). Serve with roti. Can be stored refrigerated for a day
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