Ingredients:

• 20 oz – canned Pineapple in unsweetened syrup.
• Lemon-sized ball of tamarind.
• salt to taste.
• 2 tsp – brown cane sugar.
• .
• For Ground paste :
• 2 tsp – urad dal.
• 2 tsp – Sesame seed (til).
• 2 tsp – Methi seeds.
• 10 – red chillies.
• 1/2 cup – grated Coconut (dry will do).
• .
• For seasoning :
• 16 – curry leaves.
• 1/2 tsp – mustard seeds.
• A pinch of asafoetida.
• 1 tsp – oil|

Method:

1. Soak the tamarind for half an hour in hot water.
2. Add around 1/2 a cup of water to the resulting pulp and add salt and pineapple pieces without the syrup and keep to boil.
3. Boil for around 5-7 mins.
4. Meanwhile, roast all the ingredients for the ground paste until light brown and make a thick paste.
5. Add this paste to the boiling mixture of pineapple and tamarind.
6. Cook for another 10 mins until the gravy is thick.
7. Now add the sugar and mix well.
8. Prepare the seasoning with the oil in a small pan.
9. Add the mustard seeds. When the mustard seed splutter, add curry leaves and hing.
10. Add this to the gojju.
11. Serve with rice and dal.

Recipe courtesy of Rekha Sastry