Ananas Menaskai (Roasted Pineapple in Coconut Curry Sauce)

 Ingredients:

To boil pineapple:

• 1 small pineapple (cut into roundels)
• 1 cup sugar
• 1 tsp salt
• 3 slit green chilies

Pineapple marination:

• Salt as needed
• 1/2 tsp red chili powder
• 1/2tsp turmeric powder

Masala for curry:

• 2 tbsp coconut oil
• 1 tbsp urad dal
• 1/2 tbsp sesame seeds
• 1 tsp fennel seeds
• 1 tsp methi seeds
• 1 cup peeled fresh coconut

For curry:

• Salt
• 1 tsp turmeric
• 1 L water
• 1/2 cup jaggery powder
• 1 tbsp lemon juice

For tempering:

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 15-20 curry leaves
• 2 dried red chili

To roast pineapple:

• Ghee

Method: 

• Boil pineapple roundels with salt, sugar and chilies for 15 minutes.
• Take them out and marinate them. Keep aside.
• Roast all masala ingredients (except coconut). Make a fine paste of all the masala ingredients, along with coconut.
• Take a pan, and add the paste, water, salt, and turmeric. Let it cook for 5 minutes and add jaggery powder. Cook till it’s thick. Take it off the flame and add lemon juice. Keep aside.
• Prepare tempering with coconut oil, mustard seeds, curry leaves and dry red chilies.
• Temper the curry and then mix it.
• Sieve the curry for a smooth sauce. Roast the marinated pineapple on both sides till brown.
• Plate the dish as in the picture.

 

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