Tuesday, 29 September 2020

Amrood ki Subzi/ Guava curry/ Seebe gravy

Yes, you read it right! It is guava curry or seebe hannina side dish for roti. Guava or amrood is one of the healthiest fruits having low GI, is nutritionally rich. It is rich in vitamins, minerals, fiber… This fruit can be consumed by diabetics too without any guilt.

I made Guava halwa, Guava chutney, guava salad when we had plenty of guava from backyard!

This season we are having wonderful harvest of guavas in our home garden. Recently we shared few gauvas to a person from U. P. who stays close by. I learnt from them that it can be used in subzi and he said they made delicious curry from the guavas that we shared. Got the recipe and tried at home. I made curds/ yogurt based gravy. This Rajasthani dish makes a great combination to chapathi or other Indian breads.

Amrood ki Subzi/ Guava curry/ Seebe gravy

Here is the recipe which I have tried.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 3-4


Guava/ Amrood/ Seebe – 3 large/ 4-5 medium, neither tender nor over riped

Tomato – 2 medium, pureed

Green chillis - 2 (cut lengthwise)

Oil – 2 tsp

Cumin seeds – ¼ tsp

Fennel seeds – a pinch (for flavour)/ I used whole seeds, one can use powder too

Coriander powder – ½ tsp

Cumin powder – ¼ tsp

Turmeric powder – 1 generous pinch

Red chilli powder – ½ tsp

Salt – to taste

Curds – ½ cup, churned

Sugar/ jaggery – 1 tsp

Fresh coriander leaves - 4-5 sprigs/ chopped (for garnishing)



  • Wash tomato, chop them roughly. Puree using a mixer, keep aside.
  • Wash guava, remove the core (seeds) with the help of a knife. Do not peel the skin. Now cut flesh with skin into thin slices (lengthwise). Seeds should not be added in curry.
  • Cut green chillis lengthwise.
  • Take a pan, add and heat oil. Add cumin seeds & saunf (fennel seeds).
  • On spluttering, add cut chillis and pureed tomato. Saute it for a minute.
  • Add chilli powder, cumin powder, coriander powder, turmeric powder and salt. Continue to saute and cook until they are done and raw smell goes off (about 4 minutes).
  • Meanwhile beat (blend) curds just to get smooth texture, don’t overdo it, butter should not be separated. Add whisked curds to the tomato & spice mix.
  • Now add cut guavas, 1 tsp sugar or jaggery. Add water to adjust the required consistency. About 1/2 - 1 cup of water is required to this.
  • Cover with the lid and cook for 5 more minutes or until guava is tender. It should not be mushy. The texture should remain intact.
  • Switch off the stove.
  • Garnish with finely chopped fresh coriander leaves.
  • Serve this gravy with chapathi/ roti.

Amrood ki Subzi/ Guava curry/ Seebe gravy


  • Select guavas which are slightly soft and just ripe ones. Over ripe or tender hard guavas are not recommended for this recipe.
  • For me, sourness of tomato and curds was just fine. If you wish tangier version, then at the end you can add 1tsp lemon juice to the gravy. Or addition of dry mango powder while cooking is also good.
  • Sugar is not used in the original recipe, we prefer to balance the taste with added   sweetness.
  • If gravy looks watery while boiling, then dissolve 1 tsp of corn flour in little water and add it to the gravy. Boil well.
  • If you don't like fennel (saunf) flavor in curry, then you can avoid it. 
Seebe gravy

Tuesday, 22 September 2020

Olan/ Pumpkin stew with coconut milk

Olan is a traditional dish of Kerala which has a special place in Onam Sadhyam (meals served during Onam festival). This stew is normally made with white pumpkin/ Ash gourd with added lobia/ black eyed beans (peas) along with coconut milk. It is vegan as it has plant based coconut milk. I made it with sweet pumpkin and fresh beans seeds as I got it from a nearby farm. It is less spiced ans tastes super delicious with mild flavor of coconut milk, green chilli & curry leaves. It can be served with rice or rotis or even appam.

Recently while I was talking to my sister, she mentioned about this dish & I could not wait more to try that out. Tried & we liked it too.


Let us see the recipe now. 
Check here to know how to extract coconut milk at home! I use homemade coconut milk you can use store bought too instead.

Preparation time: 4 hours (if using dry beans)

Cooking time: 30 minutes

Serves: 3


Tender Pumpkin/ Ash gourd – ¼ of medium or 2 cups of cubed pieces

Lobia/ black eyed peas – ¼ cup, you can use other beans seeds which cooks soft

Coconut milk – 1 cup thick (first pressed) & 1 cup thin (second), I used that of half coconut

Green chillis – 2, adjust to taste

Salt – to taste

Coconut oil – 2 tsp

Curry leaves - 2 sprigs


  • Wash black eyed peas clean and soak in water for 4-5 hours or over-night.
  • When it is done, rinse once again, Pressure cook with ¼ tsp salt and water as required. Switch off the stove after 3-4 whistles. Set aside until the pressure is released.
  • Wash pumpkin, cut it with a sharp knife; remove core/ gut of pumpkin which has seeds.
  • Cut into small cubes with skin. If using ashgourd, remove skin too.
  • Now take the pumpkin pieces in cooking vessel. Pour 1 cup of thin coconut milk*. Add salt, slit green chillis & curry leaves. Cover the lid and cook vegetable until soft.
  • Now add cooked lobia or black eyed piece. Do not add more water (even water in the cooker) at this point.
  • Mix well & boil.
  • Add thick coconut milk now & switch off the stove when it just starts bubbling. Do not over boil after adding this first pressed coconut milk.
  • Add 2 tsp coconut oil on top. Serve delicious olan with parboiled rice or even with roti.

pumpkin stew


Pumpkin stew with coconut milk
  • *If you have no thin coconut milk (in case if using store bought coconut milk), then add water to cook. You can use the water in the pressure cooker which is used to cook the lobia. Anyway that water isn’t used for anything else.
  • Basically olan is prepared with ash gourd. It tastes good even with pumpkin.
  • You can increase spice level by adding more green chillis while cooking.
  • Do not boil too long after adding thick coconut milk in any recipe. You need to reduce the flame & bring to a boil, that’s it.

Tuesday, 1 September 2020

Raw banana dosa/ Baalekai dosey

Have you ever tried making raw banana dosa or balekai dosa? It is one of traditional recipes of coastal Karnataka where plantain is grown in farms for commercial purpose. It was weekly (once in 10 days) routine to harvest bananas from plantation to sell. Generally we used to get damaged raw bananas due to various reasons which makes it unfit to ripe! One of the reasons for damaged banana is cracking of them on maturity. You heard it right, banana starts cracking as they fully matured. These cannot be kept for ripening or can’t be sold. Then comes this idea of making dosas, which calls for well matured raw banana which is fresh too.  This dosa has number of health benefits as raw banana is good for digestive system which is absolutely gluten free. This dosa is made instantly with fresh batter. Only time required is to soak rice. Now let us check the recipe.

Raw banana dosa

Also check here my recipes of

Ripe banana dosa/ balehannu dosa

Plantain stem dosa

Cucumber dosa

Plain dosa

Neer dosa

Horsegram dosa

Fenugreek dosa

Bread dosa

Multigrain dosa

Sweet core multigrain dosa

Wheat barley dosa

Ash gourd dosa

Khara dosa

Raw banana rice dumplings/ pakora


Preparation time: 4 hours

Cooking time: 30-45 minutes

Serves: 16 dosa


Dosa rice – 3 cups

Chopped raw banana – 2 cups/ about 3 medium robusta bananas or 4-5 small bananas

Salt – to taste

Oil/ ghee – to make dosa



  • Wash and soak dosa rice in water for 2-4 hours.
  • Now, wash bananas from outside. Remove outer thin skin (fibrous) with the help of a knife. You need not remove peel completely!
  • Chop peeled bananas roughly, rinse them in water.
  • Drain water from soaked rice completely. Take chopped banana, rice in a mixer jar. Add salt and grind it adding enough water to make smooth batter. Consistency of the batter should be little thicker than neer dosa batter.
  • Make dosas with fresh batter or refrigerate this batter until dosa is prepared. Do not ferment this batter.

Making of dosa:

  • Adjust the batter adding required water to make the consistency that of little thicker than neer dosa batter. You can check and add more water after making one dosa if dosa is turning hard.
  • Heat iron griddle/ pan. Apply little oil or ghee (note: you should not apply oil on griddle for every dosa as spreading this dosa batter is little tricky with oil on tava). You may need to apply oil on tava once in making 3 dosas or when dosa starts sticking to tava while removing.
  • Drop a ladle full of batter and spread to make thin dosa. Spreading technique is same as urad dal dosa/ sada dosa. Make it as thin as possible
  • Close the lid and cook for a minute or until it is cooked properly, it is well roasted and dosa comes out of tava clean. If dosa isn’t still roasted, then wait for a while keeping lid open.  
  • Remove dosa from the griddle; do not flip dosa on tava.
  • Serve hot & crispy dosa with choice of chutney. I like this dosa smeared with little coconut oil on top.

Baalekai dosey
Important Notes:

  • Choose well matured bananas to make this dosa which is unripe. Tender bananas aren’t very good to make these dosa. Normally cracked bananas harvested from farm are used in making this dosa as they are matured enough.
  • One should be thoughtful using oil on griddle while making this dosa. Making this dosa isn’t very easy on greased griddle as dosa comes out with the ladle while spreading itself.
  • Batter should be made little thicker if quantity of banana used is more, in this case dosa doesn’t come very thin & crisp.
  • Coconut oil and coconut chutney makes lovely combination to this dosa.