Dahiwale Amrud

 
INGREDIENTS:

Guavas - 4 medium
Yogurt - 1/2 cup
Coriander powder - 1/2 tablespoon
Red chilli powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Dry mango powder (amchur) - 1 teaspoon
Ghee - 2 tablespoons
Green chillies, chopped - 2
Cumin seeds - 1/2 teaspoon
Fennel seeds (saunf) - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Tomato, chopped - 1 medium
Salt - to taste
Garam masala powder - 1/4 teaspoon
Sugar - 1/2 teaspoon

METHOD:

Remove seeds and cut guavas into small pieces. Whisk yogurt with the powdered spices except garam masala powder. Heat ghee in a kadai. Add green chillies, cumin seeds, fennel seeds and asafoetida and stir. Add whisked yogurt, tomatoes, salt and stir for a while. Add three fourth cup of water and let it boil. Add guava pieces and let the gravy come to a boil. Lower heat, cover and cook stirring occasionally. When guavas are cooked, add garam masala powder and cook for a further three to four minutes. Sprinkle sugar and stir. Serve hot.