On the other day…while flipping through the old-oldest log, I came across this lovely recipe. Pineapple Gojju — Hot, Sweet and Tangy dish. Its one of the wonderful recipe that I somehow missed to post! It was like “forever” in my draft! Anyway…nothing is too late. So, please feel free to check this out.

Ingredients

• 2 cups pineapple, cubes
• 3 dry red chilies
• 1/4 tsp fenugreek seeds
• salt to taste
• 1/4 tsp turmeric
• 1 cup grated coconut
• 1-2 Tsp jaggery / brown sugar
• 1/4 cup tamarind juice
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• few curry leaves
• 1 pinch asafoetida
• 1-2 tsp oil

Method

In a wide wok, heat oil and add the tempering spices. Then, add pineapple, salt, turmeric, jaggery and tamarind juice to it. Cook over medium heat.

Meanwhile, wet-grind coconut, chilies and fenugreek seeds together and set aside.

Now, add this paste to the curry and continue cooking until oil shows up on the sides.

Serve warm to go with your meals.