Ingredients

• 20 oz - canned pineapple in unsweetened syrup.
• Lemon-sized ball of tamarind.
• salt to taste.
• 2 tsp - brown cane sugar.
• .
• For Ground paste :
• 2 tsp - urad dal.
• 2 tsp - sesame seed (til).
• 2 tsp - methi seeds.
• 10 - red chillies.
• 1/2 cup - grated coconut (dry will do).
• .
• For seasoning :
• 16 - curry leaves.
• 1/2 tsp - mustard seeds.
• A pinch of asafoetida.
• 1 tsp - oil|

How to Make Plain Pineapple Gojju

• Soak the tamarind for half an hour in hot water.
• Add around 1/2 a cup of water to the resulting pulp and add salt and pineapple pieces without the syrup and keep to boil.
• Boil for around 5-7 mins.
• Meanwhile, roast all the ingredients for the ground paste until light brown and make a thick paste.
• Add this paste to the boiling mixture of pineapple and tamarind.
• Cook for another 10 mins until the gravy is thick.
• Now add the sugar and mix well.
• Prepare the seasoning with the oil in a small pan.
• Add the mustard seeds. When the mustard seed splutter, add curry leaves and hing.
• Add this to the gojju.
• Serve with rice and dal.