Servings - 2

Ingredients:

• 1 large guava (deseeded and chopped)

• 1/4 cup fresh coconut (grated)

• 1/4 cup pomegranate seeds

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon red chilli powder

• 1/4 cup fresh coriander leaves (finely chopped)

• 2 green chillies (sliced)

• 1 teaspoon lemon juice

For Tempering:

• 2 teaspoons oil

• 1/2 teaspoon mustard seeds

• 1/4 teaspoon hing (asafoetida)

• 5-6 curry leaves

Method:

1. In a mixing bowl, add chopped guava, fresh coconut, pomegranate seeds, chopped coriander, and green chillies.

2. Sprinkle salt and chilli powder.

3. Add lemon juice and gently mix everything.

4. Heat oil in a small pan.

5. Add mustard seeds and let them splutter.

6. Add hing and curry leaves. Sauté for a few seconds.

7. Pour the hot tempering over the guava mixture.

8. Mix everything well and let it sit for 5-10 minutes to absorb the flavours.

9. Serve fresh as a side dish or light salad.

10. Best enjoyed chilled or at room temperature.