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.