Pineapple Curry

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Pineapple	1 big	Peeled and chopped
Water	To cook
Salt	To taste
Cloves	3
Cinnamon	1” piece
Dried red chillies	4-5
Jeera	1 tsp
Poppy seeds (Gasa gase)	1 tsp
Jaggery	½ cup	More if required
Oil	3-4 tbsp
Coconut / Copra	½ cup
Coriander leaves	2-3 tbsp
Curry leaves	1 sprig
Turmeric powder	¼ tsp
Kasuri methi	½ tsp
Tamarind paste	2-3 tbsp

Method:

Heat a pan. Dry roast cloves, cinnamon together. Remove. Dry roast red chillies, poppy seeds jeera separately and remove. Grind together with coconut and water to a smooth paste. Set aside.

Heat oil in a pan. Add jeera, curry leaves and saute once. Add the chopped pineapple, turmeric powder, kasuri methi, salt to taste and cook covered till soft.

Add the ground paste, jaggery, tamarind paste, adjust water and salt and bring it to a boil. Simmer for 5 minutes on low flame. Add coriander leaves and mix well.

Serve hot / cold with rice, roti, chapati….

Note:

This recipe is usually sweet. If you do not prefer too much sweetness, you can add medium sweet.