Spicy Guava Stirfry

This guava concoction is a Jain friendly pure vegetarian dish and is ideally served with khichri. However you may also serve with various kinds of Indian flat-breads.

Guava is a fruit that has many health benefits apart from being tasty. The benefits of Guava include:

  • Being rich in Vitamin C, lycopene and antioxidants, it is good for the skin.
  • Vitamin C improves immunity and provides protection against common infections.
  • The lycopene and antioxidants blocks the growth of cancerous cells.
  • Manganese aids in the absorption of other key nutrients
  • The fruit’s Folate content aids in improving fertility
  • High fibre content is great at keeping blood pressure and diabetes controlled
  • Regulates metabolism and helps in weight-loss

 

The floral fragrance of guava lies in the skin of the fruit. As the fruit ripens further, the powerful sweet, floral fragrance deepens. The fruit itself is sweet to taste and can be eaten raw but it can also be used to create delectable recipes like jams and jellies. Here is one such recipe that uses the sweetness of Guava and adds some spiciness to it to prepare a dish that can be quite tantalizing for your palate. You can have it as chutney with your meal or just enjoy the dish as it is.

 

Ingredients:

  • 6 medium ripe Guavas (chopped)
  • Salt as per taste
  • Curry Leaves (a few)
  • Half a teaspoon of Cumin Seeds
  • Half a teaspoon of Asafoetida (hing)
  • 2 teaspoons of Red Chilli Flakes or powder
  • Half a teaspoon of Turmeric
  • 1 teaspoon of Coriander powder
  • 1 teaspoon of Cumin powder
  • Half a tablespoon of Sugar
  • 2 tablespoons of Ghee
  • 1 teaspoon of Lemon Juice (Optional)
  • 1/2 dried red chilli for tempering or garnish as per your preference, but can be omitted too

 

Preparation:

  1. Take a pan and heat some ghee in it.
  2. Add cumin seeds to the heated ghee and let them crackle. (Crushing the seeds will help release flavour, if you want to do so)
  3. Lower the flame and add in the asafoetida and curry leaves. If you are adding red chillies to tempering, this is the stage to do so. Sauté this for 30 seconds but make sure the heat is low as the curry leaves might get burnt.
  4. As the curry leaves start to sputter add in the chopped guavas and mix well.
  5. Continue to cook for another 5 minutes on a high flame.
  6. Next add in the chilli flakes/powder, coriander powder, cumin powder, lemon juice, turmeric powder, sugar and salt. Mix all the ingredients and cook for another 7 or 8 minutes.
  7. Turn off the heat and garnish with coriander.
  8. Serve it hot.

 

Note: The Guavas that are used in this recipe should not be too ripe or too hard. If you use guavas that are too ripe then reduce the time of cooking so that they do not become too soft. If you are using unripe guavas, the cook time might be longer as the Guava needs to become soft.

 

HERE ARE SOME TIPS TO PICK A RIPE GUAVA:

 

  • Take a Guava in your hand and press your thumb gently against the skin. If the guava is ripe then they should be slightly soft and the flesh should give slightly under the fingers.
  • If the guava is bright green in colour then it is raw. The colour of the skin needs to be slightly yellow or lighter green to be ripe.
  • If the guava is not ripe enough then place it in a paper bag as well as an apple for about 24 hours at room temperature.

 

 

 

 

 

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