Amrood Ni Kari (Parsi Style Dry Guava Curry Recipe)
A Sweet and Spicy Parsi Delight
Amrood Ni Kari, a traditional Parsi recipe, combines the sweet, tropical flavor of ripe guavas with the warmth of spices, creating a deliciously unique dry curry. This simple yet flavorful dish is a perfect blend of sweet and spicy, making it an ideal addition to any lunch table. The guavas, when cooked with aromatic spices like asafoetida, mustard seeds, and red chili powder, turn soft and tender, offering a burst of flavor in every bite. Whether you’re a fan of Parsi cuisine or looking to try something new, this Amrood Ni Kari recipe is sure to be a hit.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Guava (diced) | 2 |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1 teaspoon |
| Red Chili Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Powdered Jaggery | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil (for cooking) | As required |
Instructions
-
Prepare the Pressure Cooker: Begin by heating a pressure cooker over medium heat and add sunflower oil. Allow the oil to heat slightly.
-
Temper the Spices: Add mustard seeds and asafoetida (hing) to the hot oil. Let the mustard seeds splutter for a few seconds, filling the kitchen with their wonderful aroma.
-
Add the Guavas: Now, add the diced guavas to the cooker and shallow fry them in the tempered spices. Stir occasionally to ensure the guavas cook evenly.
-
Spices & Sweetener: Sprinkle the red chili powder, coriander powder, and turmeric powder over the guavas. Add the powdered jaggery, and mix everything gently to combine the flavors.
-
Add Water & Salt: Pour in about 1 cup of water, enough to help cook the guavas. Season with salt to taste and stir well to ensure the spices are evenly distributed.
-
Pressure Cook: Cover the pressure cooker and cook the guavas for about 3 whistles on medium heat. Once done, let the pressure release naturally.
-
Serve: Once the pressure is released, open the lid and check if the guavas are soft and well-cooked. The curry should be dry, with a slight gravy coating the guavas. Serve this flavorful Amrood Ni Kari with hot steamed rice or flatbread for a satisfying Parsi-style lunch.
Tips for the Perfect Amrood Ni Kari:
- Guavas: Make sure to use ripe guavas for the best sweetness and flavor. If the guavas are not sweet enough, adjust the jaggery to taste.
- Spices: You can adjust the amount of red chili powder to make the dish milder or spicier according to your preference.
- Cooking Time: Be careful not to overcook the guavas, as they will become mushy. You want them soft but not falling apart.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 22 g |
| Protein | 1 g |
| Fat | 1 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 150 mg |
This Amrood Ni Kari (Parsi Style Guava Curry) is a delightful fusion of sweet and savory flavors, making it a fantastic addition to your vegetarian meals. Whether you’re enjoying a lazy afternoon or hosting a lunch gathering, this dish brings the unique taste of Parsi cuisine to your table in just under 45 minutes. The tender guavas combined with the warmth of the spices and the sweetness from the jaggery create a rich, comforting experience with every bite.
Serve this dish alongside a bowl of steamed rice, and you’ll have a meal that’s bursting with flavor and cultural heritage.
