Pineapple Gojju

Get ready by washing, peeling and dicing the pineapple. Grate the coconut, remove the stems from two dry red chillies, and break the remaining chilli. Powder the jaggery and rinse the curry leaves. Soak the tamarind in 100 ml warm water for 10 minutes, then squeeze and strain the extract.

Add the pineapple, 250 ml water, turmeric powder and salt to a kadai. Cover and cook on medium flame for 8 to 10 minutes, until the pineapple is tender but still holds its shape.

Pineapple (diced)WaterTurmeric PowderSalt

Dry roast the urad dal, sesame seeds, fenugreek seeds and two dry red chillies in a small kadai on low flame for 2 to 3 minutes until the dal turns golden. Cool for a minute, then grind with the grated coconut, cumin and 60 ml water until smooth. The ground paste should have no large coconut pieces.

Urad Dal (split)White Sesame SeedsFenugreek SeedsDry Red ChilliCoconut (Grated)CuminWater

Add the ground paste, tamarind extract and jaggery to the cooked pineapple. Mix well and simmer on low flame for 8 to 10 minutes, until the gravy thickens slightly and the raw tamarind smell goes.

TamarindWaterJaggery

Heat oil in a small kadai on medium flame for 1/2 minute until hot. Add mustard seeds and fry for 1/2 minute until they splutter. Add the curry leaves, one broken dry red chilli and asafoetida, then fry for 1/2 minute until the curry leaves turn crisp.

OilMustard SeedsCurry leavesDry Red ChilliAsafoetida

Pour the tempering over the gojju and mix gently. Simmer for 2 minutes, then switch off when the gravy is hot and coats the pineapple pieces.