Pineapple Gojju
(from Nandini’s recipe box)
Source: http://indiangoodeats.blogspot.in/2011_01_01_archive.html
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
-
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.
-
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!