Tried and tasted by Nivedita
Making curry, gravy or chutney with fruits is really very interesting. I have tasted the chutneys and gojju using fruits in few weddings. But never thought of trying, as I am sure, my husband never liked it. And I was lazy to make only for myself.
My cousin who stays in Sagar, (Shimoga) told me that this Pineapple gojju is very common in temples and weddings. Few weeks back, she gave me the recipe. But I totally forgot and could not contact her now. So I prepared it with the ingredients what I remembered.
When I prepared and tasted, I fell in love with it. It is again a quick and easy one but tastes great with hot rice! I had it just like that.
Recipe follows like this,
Pineapple - 1/2 cup, cleaned and cubed
Boil the Pineapple cubes in little water and keep aside.(with the stock)
Jeera - 1 tsp
Coriander seeds - 1/2 tsp
Urad dal - 1 tbsp
Dry roast the above seeds. Add
Fresh coconut - 2 tbsp to it
And grind into a fine paste with little water.
Oil - 1 tbsp
Mustard seeds - 1 tsp
Hing - 1/8th spoon
Salt to taste
Red chilly powder - 1 tsp
Jaggery - 1 tsp(If Pineapple is not sweet)
Turmeric powder - 1/4 spoon
Add oil in a kadai and heat it. Add mustard seeds, Add hing when seeds crackle. Immediately goes red chilly and turmeric powder. Fry for few seconds and add ready paste. Cook it for a minute to remove the raw smell. Add boiled Pineapple cubes(without water). Add salt and jaggery. Mix properly and add the stock. Check the taste and adjust the seasoning. Cook for few more minutes and enjoy the gojju.
Thank you Nithu for this event, as I tried it only for the event . And from now onwards, this will be in my regular menu.