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Guava, when cooked with miscellaneous spice powders, a dash of jaggery and a traditional tempering transforms into an excellent accompaniment for rotis and puris . Remember, the proportion of seeded and deseeded guava is essential for achieving the perfect texture of your Peru Subzi.
You will not only enjoy the fruit-spicy flavour of this dish, but also benefit from the nutrients that guava gives you. It is one of the richest sources of fibre and a great source of vitamin C too. Although some of the fibre will be lost in straining and vitamin C will be lost while cooking the guava, there is still enough to do you a world of good!
- Combine the guava with the seeds and 1 cup of water and blend in a mixer to a smooth mixture.
- Strain the mixture with help of a strainer and keep the purée aside.
- Heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves, deseeded guava, coriander powder, chilli powder, turmeric powder, jaggery, prepared guava purée and salt and mix well. Cover with a lid and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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