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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