Categories: Pineapple, gojju

Ingredients

• 1 can pineapple chunks (about half a fresh pineapple cut into chunks)
• Oil 3 tbsp
• Chana Dal 3 tbsp
• Urad Dal 3 tbsp
• Mustard 1 tsp
• Curry Leaves - few sprigs
• Sessame seeds (til) - 3 tsp
• Tamrind - 1 small lemon size
• Red Chillies - 10 to 12(adjust according to spice level)
• Jaggery - 1/4 cup
• Coconut 1/2 cup
• Hing 1/4 tsp
• Turmeric 1/4 tsp
• Salt 1tsp (adjust according to taste)

Directions

1. Heat 2 tbsp oil in a skillet and add the chana dal and urad dal. Add the curry leaves,red chillies, coconut and fry for a minute. Keep aside to cool. Dry roast the sessame seeds and keep aside. Once cooled, blend the above along with the tamrind (or tamrind juice) adding just enough water to make a smooth paste.

2. In another pan, add the remaining oil and once hot add the mustard seeds and let it splutter. Add hing and turmeric. Add the pineapple chunks and fry it for a couple of minutes. Then add the jaggery into this and cover it with a lid. Keep stirring every couple of minutes and make sure that it does not burn. Once the pineapple becomes tender add the ground paste. Add the salt. Add a 1 1/2 cups of water and let it come to a nice boil. Adjust the salt if required. After a couple of minutes let it cook on a low flame for a minute so it thickens up a bit. Pineapple gojju is ready to eat!

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