The final few spells of heavy rain have ensured that I’m cooped up in a corner of my room flipping through cookery books, cleaning up my prop closet, and catching up on tons of American TV. Obviously times like these, I’m less inclined to visit markets to cook up the week’s indulgence because I’d have to brave the gloom doom, sidestep puddles, muck- it just feels too much work.
I want to be able to cook unfussy dishes that demand few very simple ingredients that can be obtained at a moment’s notice. This Achari peru or guava recipe, courtesy of SBS network, was quite the find and came together in under fifteen minutes flat, chopping time included. What’s awesome about this recipe is that apart from the guavas, everything else comes out of either the spice cupboard or the refrigerator. I admit that the idea of preparing fruit as a sabzi can still make people a bit squeamish, but one taste is enough to change that opinion forever. This tastes great with rotis, and because it also has yoghurt, it’s a cool savoury alternative to the boring smoothie route you tend to take with fruits so often.
ACHARI PERU/ GUAVA
Guavas 4-5 (i used the yellow variety, but the green one should work perfectly too)
Salt 1/2 tsp
Yoghurt 1/2 cup
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Red chilli powder 1/2 tsp
Panch Phoran 1 tsp
Dried red chilli 1
Vegetable Oil 2 tsp
Asafoetida 1/2 tsp
White Vinegar 1/2 tsp
Cut the guavas into cubes and add it to the yoghurt together with the salt, turmeric powder and the ginger garlic paste.
Heat 2 tbsp oil in a pan and add 1/2 tsp hing/asafoetida to it followed by the panch phoran and the bayleaves. Let it splutter before you add the the guavas pieces together with the yoghurt mixture and keep stirring on a medium-low heat because you don’t want the curd to split. Be careful not to mash the guavas as you’re doing this.
When the yoghurt has sufficiently dried out, add to it the vinegar, give it a quick final toss, and take it off the heat. Serve with rotis.