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Guava with Panch Phoran

4 May

Jamakaya Kura

Panch phoran can be used to flavor various vegetables, leaves and fruits. Panch phoran is added to hot oil to release all its flavors and then cooked with other vegetables or tempered as a final step. Guava in panch phoran is one of those recipes. Unripe guava is selected and cooked in panch phoran till soft. Finished with red chile powder, this guava curry is quite flavorful.
Makes: 2 – 3 Servings


Raw Guava 2
Sugar a pinch
Red Chile Powder 1/2 tsp
Panch Phoran 1 tsp
Asafoetida a pinch
Ghee 1 tsp
Salt to taste

Method of preparation:

Wash thoroughly, remove ends, peel if required and chop guava into half inch thick slices.
Heat ghee in a pan, add panch phoran and asafoetida.
Once panch phoran starts spluttering, add guava slices, sugar, red chile powder and salt.
Pour half a cup of water and cook covered till guava slices are soft but not mushy.
Serve hot with plain steamed rice or roti.
Notes: Make sure guava is not too ripe. Remove the seeds if the guava is too raw.

Suggestions: Guava slices are hard – Add more water and cook on low flame till they turn soft.
Variations: Any unripe fruit or vegetable can be used like apple, lady’s finger, green pumpkin etc…
Other Names: Jamakaya Kura, Amrood Ki Sabji, Amrud Ki Bhaji, Jhamruk Curry.