Pineapple curry / Pineapple gojju / ananas menaskai

serving : 3

Ingredients  

• 1 cup pineapple
• 1½ cup water, or as required
• ¼ cup tamarind juice
• 5 tsp jaggery / gud / bella
• ½ tsp turmeric / haldi
• salt to taste

for masala paste:

• 2 tbsp sesame seeds / til / ellu
• 3 tsp oil
• 2 tsp urad dal
• ½ tsp methi / fenugreek seeds
• 6 dried kashmiri red chilli / lal mirch
• few curry leaves
• ¾ cup coconut, fresh / desiccated
• ½ cup water

for tempering:

• 2 tsp coconut oil / any cooking oil
• 1 tsp mustard seeds
• 1 dried kashmiri red chilli, broken
• few curry leaves

Instructions 

• firstly, in a boil chopped pineapple with water for 10 minutes.
• meanwhile, prepare the masala by dry roasting sesame seeds. keep aside
• furthermore, roast urad dal, methi, dried red chilli and curry leaves with a tsp of oil.
• transfer to the blender.
• additionally, add coconut and water.
• blend to smooth paste. keep aside.
• now add in tamarind juice, jaggery, turmeric and salt.
• mix well. cover and simmer for 15 minutes.
• now add in prepared masala paste and water as required.
• adjust the consistency by adding more water of required.
• simmer for another 10 minutes stirring occasionally.
• boil till the colour of gojju / menaskai turns slightly blackish.
• pour tempering over menaskai.
• finally, serve pineapple gojju or pineapple menaskai along with hot steamed rice.