Thursday, 9 January 2014

Pink Guava Curry- An Adapted Recipe

Hello, again! I am back!

It has been a lovely vacation with loved ones, full of food adventures and lazing around doing nothing more than eating, sleeping, reading and chatting. The reading also included a lot of food-related reading and thinking which has helped me bookmark or write down a whole selection of recipes I want to try or haven't written about yet. With all of these ideas buzzing around in my head, my fingers are itching to cook and write!

I came across the BBC Good Food India magazine when travelling back from my vacation and I have read it twice already from cover to cover. They had a whole write-up on recipes with pink guavas that are in season currently. I enjoyed this article immensely, especially because they had only one dessert recipe and the rest were all great savoury dishes. 

Pink Guava Curry: Doing Something New

The recipe idea that I really liked among the others was the pink guava curry. However, it had jaggery to sweeten it a little, which I don't like, despite being a Gujju. So I change a few ingredients and the steps in cooking (like adding the curd at the end) and made a slightly different and quite yummy version of this recipe. 


Pink Guava Curry


Pink Guava Curry Up-Close

Here is the adapted recipe as I made it in my kitchen.

Pink Guava Curry - An Adapted Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Serves: 4

Ingredients:

2 tbsps oil (peanut/ sunflower/ olive)
1 tsp mustard seeds 
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp asafoetida
6-8 curry leaves
1 green chilly sliced into 3-4 pieces
1 medium sized tomato chopped
3 semi-ripe pink guavas deseeded and diced into 1/2 inch pieces
1/2 cup warm water
3 tbsps curd
1 tsp red chilly powder
1 1/2 tsp garam masala
Salt to taste

Fresh corriander to garnish

Method

In a pan heat the oil and temper with the mustard seeds, the cumin seeds and the fennel seeds.

When they begin to crackle, add in the asafoetida and curry leaves. 

Once the curry leaves start to splutter, add in the green chilly and fry it for 30 seconds till it splutters. 

Add in the tomatoes and saute them till they soften and start releasing the oil. Keep stirring the tomatoes to prevent them from sticking to the pan. 

Now add in the pink guavas and stir them so that the tempered tomatoes mix evenly with them. 

Lower the flame, pour in the warm water, and cover and let it simmer for about 5 minutes till the guavas cook through. the best way to check is to use the edge of the stirring spoon to cut through a couple of pieces. If they give in easily, then the guavas are cooked. If they are hard, cover and simmer for another 2-3 minutes till they cook through.

After the guavas cook, tip in the curd, the garam masala and the salt. Keep the flame lowered as cooking the curd on high heat will lead it to sour quickly.

Add in the garam masala and season with the salt. Give it a quick stir to mix well.

Garnish with fresh corriander and serve hot!