Ingredients:
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
Method:
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. |
This is my small attempt to present & preserve our proud culture,traditions and intangible knowledge from the past generations! As you know, India is known for its diversity, and I am proud to share with you the festivities and the traditions of Namma Kannada Naadu mainly Chikamagaluru & Mysore belt. I am happy to share with you the knowledge gained from my parents, in-laws and elder family members. Please do share with me your thoughts, suggestions to improve on this space.
sringeri
Wednesday, 25 July 2012
Pineapple Gojju
Labels:
gojju,
Mane Adige,
Pineapple Gojj
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Nice Recipe I love Pineapple gojju
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