Ingredients:
Medium pineapple - 1 (peeled and cubed)
Fresh coconut - 1 (grated)
Jaggery - 50 gms
Turmeric - 1/2 tsp
Chilli powder - 1 1/2 tsp
Ginger - 1 tbsp (chopped)
salt to taste
Mustard seeds - 1 tbsp
Oil - 2 tbsp
Curry leaves - few
Method:
Medium pineapple - 1 (peeled and cubed)
Fresh coconut - 1 (grated)
Jaggery - 50 gms
Turmeric - 1/2 tsp
Chilli powder - 1 1/2 tsp
Ginger - 1 tbsp (chopped)
salt to taste
Mustard seeds - 1 tbsp
Oil - 2 tbsp
Curry leaves - few
Method:
- Dry roast coconut, turmeric, chilli powder and ginger and make a fine paste with a little water.
- Heat oil in kadai, add mustard and allow to crackle then add pineapple cubes. Cook for 10 minutes.
- Add ground paste and cook for 5 more minutes then add jaggery and salt.
- Garnish with curry leaves.
- Serve with rice or paratha.
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