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Hi, I am Rekha Sastry, staying
in Salt Lake City, Utah with my husband Srinivas Sastry. I am
originally from Mysore, a lovely city in Karnataka, India. Right now,
I'm working as a programmer here. I love & enjoy cooking. I have a
keen interest in learning & trying out new recipes. That's the reason
I've bookmarked your site and visit it regularly.
This dish is kind of a sweet & spicy chutney.
Rekha Sastry
Programmer , WorldNow Online Network Inc.
Work Phone: (801)-268-0128
Email: rekha_sastry@yahoo.com
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Pineapple Gojju
Ingredients
1 canned (small) crushed pineapple
1 table sp sesame seeds
1 table sp urad dhal
1 table sp channa dhal
3 red chillies
2 green chillies
1 tsp chick peas
1/4 tsp asafoetida (hing)
1/2 tsp tamarind paste
a small piece of jagerry OR 1 table sp brown sugar
1/2 cup grated coconut
Salt to taste
1/4 tsp turmeric powder
4-5 table sp's Oil for frying
1 tsp mustard seeds
Method
- Dry fry sesame seeds, urad dhal, channa dhal, red chillies and
asafoetida till they all turn roast(frying time 5-6 mins)
- Grind the fried ingredients with green chillies, chick peas,
tamarind paste, jaggery (or brown sugar) and grated coconut to a
smooth paste (add little water while grinding).
- In the meantime, keep oil in a kadai and let it heat for a minute.
Then put mustard seeds and turmeric powder and allow mustard seeds
to pop.
- Then put the canned crushed pineapple to it and fry the pineapple
for about 15 mins approximately.
- Later on, add the ground paste to the fried pineapple and fry
further 10 mins.
- Add salt according to taste
- Remove kadai from the heat.
- This goes well as a side dish with chapatis or rice & rasam and can
be eaten hot or cold.
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