Pineapple Gojju

Pineapple Gojju
Until my marriage , I never knew such a dish even existed. It was once during a wedding reception dinning , I got to taste this and it was awesome. After that , I have been trying hard to make this dish the same way and here is what I have found. Hope you enjoy the dish :)

One Pineapple

8 - 10 Byadagi Red Chilli
2 Tbsp Coriander Seeds
1/2 Tsp Fenugreek Seeds
1 Tsp Mustard Seeds
1/4 Tsp Hing
1 Tbsp Urad Dhal
1 Tbsp Chana Dhal ( Kadala Parruppu )
1/2 Dry Coconut Gratings
Salt to Taste
100gms Jaggery
100gms Tamarind Water
Curry leaves

1.Heat a tablesppon of oil in a Kadai and fry the Coriander seeds , fenugreek seeds , urad dhal,chana dhal, red chillies,dry coconut grating by adding one by one.

2. Allow the mixture to cool and make a powder out of it.
3. Soak the tamarind in warm water for about 5 to 10 min and take the juice .
4. Cut the pineapple into vertical strips . Take the middle portion of the pineapple that is not very juicy. It will be very thick and strong. Cut the middle portion into small square cubes . The juicy portion of the pineapple can be used for any other dish like salad or juice. If you want , you can keep aside about 2 tablesppons of pineapple juice to add it to the gojju

5. Heat oil in a kadai and add the mustard , curry leaves , hing in the same order.
6. Then add the pineapple cubes and leave it to cook for about 5 min. Add a cup of water. The pineapple should not be overcooked.
7. Once the pineapple is cooked , add the ground paste and a little more water. Allow it cook in slow flame.
8. Meanwhile , heat the jaggery in the another vessel. Pour a cup of water to the jaggery .The jaggery would melpt and become a liquid.
9. Sieve the jaggery to remove any dirt in it . Add the liquid immediately to the pineapple gojju that is already cooking .
10. Leavin the jaggery to cool even a little , would make it very thick and hard to transfer it to the kadai.
11. Keep stirring now and then for about 1o more minutes until done.

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