Peru Nu Shaak | Guava ki Sabzi | Guava Curry | Amrood ki Sabzi

Guava ki Sabzi recipe with step by step photos. I had mentioned before that my stay in Mumbai has widened my knowledge and introduced me to various new cuisines. I had tasted this Peru Nu Shaak for the first time at one of my most famous restaurants known as Swati Snacks in Mumbai. Their menu is quite wide and very unique and more traditional Gujarati cuisine and their Panki is one of my favorites till date but everything on their menu is quite good. I liked this Guava ki sabzi very much when I had tasted there for the first time and it had become routine to order this Guava sabzi in that restaurant apart from Panki and few other varieties.

I had even tried to recreate it at home by exploring more about it in internet but somehow I forgot the recipe.Recently I got a craving for this sabzi but I vaguely remembered the ingredients that went in to make this curry.Most of the recipes available online use curd as the base but the version I am talking about is different and is very simple in flavors but quite distinct in taste.While surfing I landed upon this recipe which was similar to the one I wanted and had adpated the recipe and prepared it in my way and I had already prepared it a couple of times already.I want to record the recipe in my blog so that I would not forget it again and I will also post another variation with the curd sometime soon.

If you are a guava lover you must try this delicious curry.A little quantity of sugar is added to enhance the taste of the curry, the sweetness of the guava is cut down by the spices and gives a very balanced taste of sweet and spicyness in the gravy.

Here is how to make Peru nu shaak recipe with step by step photos:

Guava ki Sabzi | Amrood ki Sabzi Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins

Cuisine: Gujarati | Category: Side dish

Ingredients:

1 big semi ripen Guava

1 tsp Sugar

1/2 tsp Turmeric powder

1 tsp Coriander powder

1 tsp Red chili powder

1/2 tsp Garam masala

a sprig of Curry leaves

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Asafoetida

Salt,to taste

1.5 tbsp Oil

Method:

• Wash and cut the guava and remove the seeds and cut into cubes and keep them aside.
• Heat oil in kadai/pan and crackle mustard seeds and cumin seeds and add curry leaves and asafoetida and fry until the curry leaves wilt.

• Reduce the flame or remove the pan off the flame and add the spices - turmeric powder, coriander powder and red chili powder and mix the spices nicely taking care that they are not burnt and return the pan on to the flame.

• Now add the chopped guava pieces and coat the guava pieces nicely with the spices and then add salt and fry for 2-3 minutes and add 3/4 -1 cup of water to it depending on the consistency you want and cover it and let it cook until the guava pieces are cooked but not mushy.It will take roughly 8-10 mins.

• Add garam masala and sugar to it and mix and cook for another 2 mins.Switch off the flame.

Serve it hot with rotis/phulkas/bhakris.

Notes:

1. The addition of sugar is optional if you do not like but it enhances the taste of the curry and hence I strongly recommend not to skip it.
2. The curry thickens as it sits and hence add the water accordingly.Do not make it very thin, it should be slightly thick-ish and pourable kind.
3. Use semi ripen guavas for the best taste, do not use very ripe ones.

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