Pineapple Gojju

Pineapple gojju is sweet & sour. Its prepared usually during festivals or marriages. Read some where that pineapple strengthens bones, is good for colds & coughs. Also was advised to eat pineapple after a heavy & fatty meal. It has enzymes, that help break the food.

Ingredients:-

1 small pineapple, cut into small pieces

2 tbsp concentrated tamarind juice

2 tbsp jaggery

2 tbsp oil

1/2 tsp mustard seeds

2 tsp bengal gram/kadle bele

2 tsp black gram/udhina bele

2 tsp turmeric

1 tsp sesame

1 tsp coriander seeds/dhania

1/2 cup grated coconut

5 dry red chillies

1 tsp cumin seeds

1/2 tsp fenugreek seeds/methi

1/2 tsp asafoetida

Salt to taste

Masala preparation: -

1. Heat the oil in a pan & add mustard seeds.

2. When the seeds begin to splatter, add bengal gram, black gram, coriander seeds, methi seeds, turmeric, asafoetida & red chillies & fry till for a minute or two.
3. Add sesame seeds and fry till the mixture turns brown.

4. Let the mixture cool down.

5. Grind in the mixie with coconut & little water to a fine paste. The paste should have a chutney consistency.

Gojju preparation: -

1. Heat the oil in a pan & add mustard seeds. When the seeds begin to splatter, add bengal gram, black gram & turmeric.

2. The mixture turns brown, add pineapple pieces & fry for 8-10 minutes.

3. Add salt, tamarind juice/extract, jaggery & mix well.

4. Close the pan with a lid.

5. After 5 minutes add the ground paste along with little water.

6. Bring it to boil. On a low flame cook for 10-15 minutes until the gojju thickens.

It can be served with toordal (thove) & rice, chapatis,or dosas.