Peru Subzi
by Tarla Dalal
peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with 21 amazing images.
amrood ki sabji is an easy and simple curry made using ripe guavas. Learn how to make peru ki sabzi recipe | amrood ki sabzi | guava sabzi |
Guava, when cooked with miscellaneous spice powders, a dash of jaggery and a traditional tempering transforms into an excellent accompaniment for rotis and puris . The peru ki sabzi recipe has its know uniqueness of fruity, spicy flavours.
You will not only enjoy the fruit-spicy flavour of this guava sabzi, 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.
Tips to make peru ki sabji: 1. Make sure you use nicely ripped peru. 2. Instead of jaggery you can use sugar. 3. Serve peru ki sabzi hot with satpadi paratha.
Enjoy peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with detailed step by step photos.
Peru Subzi recipe - How to make Peru Subzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Peru Subzi
1 1/4 cups guava cubes (with seeds)
2 cups guava cubes (deseeded)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
4 to 5 curry leaves (kadi patta)
2 tsp coriander (dhania) powder
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp jaggery (gur)
salt to taste
For peru subzi
- For peru subzi
- To make {span class="bold1"}peru subzi{/span}, 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 the {span class="bold1"}peru subzi{/span} hot.
peru ki subzi video
like peru ki sabzi recipe
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peru ki sabzi recipe | amrood ki sabzi | guava sabzi | then do try other peru recipes also:
- peru vegetable sabzi recipe | healthy peru nu shaak | amrud sabji |
- guava drink recipe | no sugar peru juice | amrud juice for weight loss |
what is peru ki sabzi made of?
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peru ki sabzi recipe | amrood ki sabzi | guava sabzi | is made using easily available ingredients in India: 1 1/4 cups guava cubes (with seeds), 2 cups guava cubes (deseeded), 2 tsp oil, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp cumin seeds (jeera), 4 to 5 curry leaves (kadi patta), 2 tsp coriander (dhania) powder, 1 1/2 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 2 tbsp jaggery (gur) and salt to taste. See the below image of list of ingredients for peru ki sabzi.
how to make peru ki sabzi
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In a mixer put 1¼ cups guava cubes (with seeds)
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Add 1 cup water.
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Blend in a mixer to a smooth mixture.
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Strain the mixture with help of a strainer and keep the purée aside.
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Heat 2 tsp oil in a deep non-stick kadhai.
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Add ½ tsp mustard seeds ( rai / sarson).
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Add ½ tsp cumin seeds (jeera).
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When the seeds crackle, add 4 to 5 curry leaves.
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Add 2 cups guava cubes (deseeded).
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Add 2 tsp coriander (dhania) powder.
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Add 1 ½ tsp chilli powder.
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Add ¼ tsp turmeric powder (haldi).
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Add 2 tbsp jaggery (gur).
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Add the prepared guava purée.
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Add salt.
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Mix well.
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Cover with a lid and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Serve peru ki sabzi hot.
tips to make peru ki sabzi
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Make sure you use nicely ripped peru.
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Instead of jaggery you can use sugar.
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Serve peru ki sabzi hot with satpadi paratha.
| Energy | 121 cal |
| Protein | 1.2 g |
| Carbohydrates | 22.7 g |
| Fiber | 10.7 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 22.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 267.1 mg |
| Folic Acid | 0 mcg |
| Calcium | 19.8 mg |
| Iron | 0.6 mg |
| Magnesium | 30.2 mg |
| Phosphorus | 38.9 mg |
| Sodium | 6.9 mg |
| Potassium | 114.7 mg |
| Zinc | 0.3 mg |
Yummy even though as a diabetic, I skipped the jaggery and did not bother with the seed puree. Cooked it longer so the soft guavas I wanted to use up would make up for the lack of puree.
Regular masalas tossed with a vitamin C rich fruit to make a pleasing and nourishing subzi. This can be accompanied with hot phulkas to square up your meal.