Ingredients

• 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.