Ingredients:
• Pineapple – 1 (cut into small pieces).
• Urad Dal – 4 tbsp.
• Methi – 2 tsps.
• Coriander seeds – 2 tsps.
• Til seeds – 2 tsps.
• Red Chillies – 10.
• Tamarind – A lemon-sized ball, soaked for 30 minutes.
• Jaggery – 3/4 of a cup.
• Dry Coconut – 1/2 a cup| Seasoning:
• Mustard seeds, Haldi powder, Curry leaves – A pinch.
Method:
- Heat oil and put mustard seeds.
- After it stops sputtering, add haldi powder and curry leaves.
- After a minute, add pineapple, stir well, cover and leave on a low fire for 10 mins.
- Meanwhile, roast all other ingredients, except jaggery and tamarind.
- Make a powder of the roasted spices.
- Add tamarind, jaggery, salt and roasted powder to the pineapple.
- Boil for 10 mins.
- Serve with chapatti, roti or rice.
Recipe courtesy of Veena