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
|
For Masala:
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. |
|