Peru ki subji

When I found a thelawala selling guavas outside the kids' school, I was transported back to my own school years. Of sitting on guava trees, of eating ripe guavas, of looking down on all guavas that didn't have a centre as pink as the ones in our garden. On an impulse, I bought a dozen guavas, and then had to look for a recipe to use up some of them!
This is adapted from a Tarla Dalal recipe.

3 ripe guavas (peru) , unpeeled , cut into cubes
1 small capsicum , cubed
1 tomato , cubed
1/2 tsp mustard seeds
a pinch of hing
1/2 tsp haldi powder
1 1/2 tsp dhania-jeera powder
3/4 tsp chilli powder
1 1/2 tsp amchur powder
3/4 tsp sugar
2 tsp oil
salt to taste

Method
Cut the guava pieces from the edges and cut them into cubes. Keep aside.
Blend the middle portion of the guavas in a mixer to a smooth paste. Keep aside.
Heat the oil in a non-stick pan, add the mustard seeds and fry until they begin to crackle.
Add the asafoetida, turmeric powder, guava paste, guavas, tomatos and capsicum and cook for 1 minute.
Add the coriander-cumin seed powder, red chilli powder, amchur, sugar, salt and 2 to 3 tbsp of water and cook for a while.