Friday, April 8, 2011

Pineapple Gojju

I had heard a lot about pineapple gojju. It was on the top on the menu list for weddings in Bangalore for quite sometime. I always wanted to try it and everytime I mentioned it Sri would say, no it will be sweet. This time when he was not around I decided to try out this recipe. Its a south karnatakan recipe and the same can be done with mango too.

What you need:

1 small pineapple, peeled and cut into small pieces
1 tsp. tamarind paste
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 the Masala:
1/2 cup grated, coconut
4-6 red chillies depending on the heat of the chillies
1 tbsp. coriander seeds
1 tbsp. chana daal ( split bengal gram)
1 tsp.  urad daal (split black gram)
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
1 tsp. sesame seeds
1/2 tsp. asafoetida
1 tsp. oil

How to make :

Heat the oil in a pan, fry all masala ingredients (except the coconut) until lightly browned.
Grind it 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. cook on low heat until the gojju thickens.
Serve with ghee along with chapatis/dose/rice.

I personally liked it with whole wheat bread rather than rice.

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