Wednesday, 25 July 2012

Pineapple Gojju


1 small pineapple, peeled and cut into small pieces
1 tsp. tamarind juice
1 tbsp. jaggery
1 long spring curry leaves
2 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
Salt to taste
To be ground to paste:

1/2 cup grated, coconut
4-6 red chillies
1 tbsp. bengal gram
1 tsp. black gram
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
1 tsp. sesame seeds
1/2 tsp. asafoetida
1 tsp. oil


Heat the oil in a pan fry all masala ingredients (except the coconut) until lightly browned.
Grind in the mixie with coconut and little water to a fine paste.
Heat the oil in a sauce pan, add mustard seeds, when it pops add pineapple, turmeric,curry leaves and fry for 5-8 minutes. Add salt, tamarind juice, jaggery, ground paste.

Bring it to boil. Simmer for 10-15 minutes until the gojju thickens.
Serve with chapatis/dose/rice.

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