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use a pineapple which is not fully ripe
pineapple - 1, medium size
asafoetida - 1/4 tsp
black pepper corns - 1/2 tsp, crushed
cumin powder - 1/2 tsp
chilli powder - 1/2 tsp
Ghee or oil - 2 tsp
green chillies - 2 to 3, sliced
rice flour or corn flour - 2 tsp
thick coconut milk - 1 packet (200 ml)
sugar - 1 tsp
salt to taste
How to Make Pineapple Stew
Peel the pineapple and cut into small pieces (The core may also be used).
Combine asafetida, pepper, cumin powder and chilli powder with little water to form a thick paste.
Heat Ghee or oil in a Kadai. Add the paste and fry for few seconds.
Add green chillies and pineapple pieces. Add salt and 1 cup of water.
Cover and simmer till pineapple is soft.
Mix rice flour or corn flour with a tbsp of water and add to the pineapple.
Simmer for 2 minutes. Add coconut milk. Just as the stew begins to boil, remove from fire.
Serve hot with Chapatti or Pulao.
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