Peruchi Bhaji (Guava vegetable)

Use fully ripe peru for this.

Ingredients:
2 cups peru cut into medium sized cubes, seeds taken out (Don't throw it)
1 tsp chilli pdr
1 tsp paanch phoran (mohri, jeera, methi seeds, kalonji and badishop)
1 tsp oil
turmeric and hing for tadka
2 tsp tamarind extract
1 tsp jagery (increase as per taste)
1 tbsp of fresh corriandar
1 tsp of Goda Masala (optional)
salt as per taste

Method:
1. Put the pulp with seeds in mixer and add half cup water. Pulse a few times (dont blend) so the seeds are separated from the pulp. Strain and discard the seeds.
2. Heat oil in a thick bottom pan. Add paanch phoran, when they change color slightly, add hing and turmeric.
3. Add peru cubes and stir ligtly. Add half cup of water and the extracted pulp. Let it cook covered on simmer for a few mins. The cubes should be tender but not mashy.
4. Add tamarind extract, chilli pdr, jaggery and salt as per taste. Add Goda masala. Let it cook for another couple of mins till peru is tender.
5.  Serve hot with chapati garnished with fresh corriander.