Peru ki Subzi
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 48583 times
Just as veggies find a place in juices, fruits also find a place in subzis! In fact, fruits like papaya and guava combine very well with savoury spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate. In Peru ki Subzi, fibre-rich guavas come together with vitamin A rich capsicum and tomatoes to make a tasty and healthy treat.
- Cut the guava pieces from the edges and cut them into cubes. This would yield approx. 2 cups of guava cubes. Keep aside.
- Blend the middle portion of the guavas in a mixer along with ½ cup of water to a smooth paste. Strain the paste using a strainer and keep aside. This would yield approx. . 1 cup of guava paste.
- Heat the oil in a non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds.
- Add the asafoetida, turmeric powder, guava cubes and capsicum and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the guava paste, tomatoes, coriander-cumin seeds powder, chilli powder, dried mango powder, sugar, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve immediately garnished with coriander.
Nutrient values (Abbrv) per serving
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