Pineapple Gojju ~ Day 41

This sweet, spicy and tangy pineapple stew originates from the State of Karnataka, India.  This delicious, finger-licking good curry, cooked in freshly roasted and ground masala paste along with tamarind and jaggery, is a special dish served during weddings and special occasions.  

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 Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 6

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Ingredients:

• Fresh Pineapple - 2 cups, cut into small chunks (If using canned, choose unsweetened pineapple)
• Tamarind paste - 1/2 tbsp
• Jaggery powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Coconut oil - 2 tbsp
• Salt - to taste
• Water - 2 cups

To roast and grind:

• Coriander seeds - 2 tbsp
• Chana dal - 1 tbsp
• Urad dal - 1 tbsp
• White sesame seeds - 1 tbsp
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Dried red chilies - 6 (I used Byadagi variety which gives a bright color to the dish)
• Grated coconut - 1/4 cup

Method:

1. Place the pineapple in a saucepan and cover with water.  Add turmeric powder and tamarind paste. Cover and cook until soft, about 10 to 12 minutes, over low heat.  Check once in a while and add more water if needed.
2. In the meantime, in a small skillet, add 1/2 tsp oil and  roast all the ingredients in the roast and grind list except coconut, until golden brown. Remove from heat and add the coconut and roast while skillet is still hot.  Let it cool a bit and grind to a fine paste.
3. Add the ground paste, jaggery and salt to the pineapple.  Mix well.  If the gojju is too thick, add 1/2 cup of water. Simmer for 5 minutes.
4. Heat 2 tbsp coconut oil in a small pan and splutter mustard seeds.  Add asafoetida and curry leaves.
5. Pour the tempering over the gojju and mix to combine.
6. Serve with steamed rice or quinoa.  I had it with coconut quinoa.