Guavas and Good Intentions

Guavas are in season and I end up buying them in bulk. I tell myself I’ll eat them in time, while they’re still firm and just on the edge of ripening. The kind you slice and sprinkle with salt and red chilli powder. That first bite is crunchy, sharp, a little fiery, and always hits the spot.

But guavas ripen quickly. One day they’re perfect, and the next they’re too soft for the salt and chilli. That’s when I run to my mom.

She know the only way to make sure the fruit is not wasted is to turn it into a sabzi with a tangy, spicy, slightly sweet sauce to hold it together. It goes well with rotli or thepla.

I am asked to wash and chop up the ripe guavas and set them aside. In a pan, as the oil heats, cumin seeds are sprinkled in with some hing. The goes in the ginger garlic pastes. After a minute the guavas are mixed in, followed by red chilli powder, turmeric, coriander-cumin powder, salt, and a little sugar or jaggery. Everything is gently tossed together and then covered for about five minutes. If the guavas are too sweet, a little squeeze of lemon juice at the end helps to balance the flavours.

The sabzi comes together quickly. It doesn’t need much fuss. Just a few ripe guavas, some pantry spices, and ten minutes on the stove.

It doesn’t pretend to be anything fancy. But it brings the plate together. And it makes sure nothing goes to waste.