| # of servings: 6-8 | |
| Preparation Time: 10 mins | Cook Time: 25 mins |
Quick to make, exotic to serve! This lip-smacking, popular dish is served at wedding parties also. By replacing pineapple with raisins, 'Raisins gojju' can be made. This is equally popular too. Tastes great with roti, poori or rice.
Ingredients:
- Pineapple chunks - 2 cups (Fresh, frozen, or canned)
- Grated coconut (or) dry coconut - 1 cup
- Channa daal - 2.5 tsp
- Sesame seeds - 1.5 tsp
- Fenugreek seeds - 1 tsp
- Tamarind paste - 1.5 tsp
- Red chilies - 16
- Jaggery - 8 tsp
- Salt
- Mustard seeds - 1 tsp
- Curry leaves - 2 strands
Method:
- Chop pineapple into bite-sized pieces and set aside
- Roast red chilies and place in a blender jar
- In a teaspoon of oil roast channa daal
- Add sesame seeds and roast till they splutter
- Add coconut (grated or dry) and roast till it gives an aroma
- Add fenugreek seeds and immediately turn off the heat
- Let everything cool
- Add everything into the blender along with tamarind, jaggery, salt, and pineapple juice (if using canned)
- Grind everything into a fine paste
- In a vessel, heat a tsp of oil and add the chopped pineapple pieces
- Saute till they become soft and the raw smell goes away
- Pour the ground paste and mix well
- Cook on low heat until the gravy starts to boil gently
- In another vessel, heat 2 tsp of oil
- Splutter mustard seeds, add 3-4 pieces of broken red chilies and curry leaves
- Pour the seasoning over the gravy
- Serve with hot rotis (or) pooris (or) rice
Tips and Tricks:
- If using canned pineapple, reduce jaggery to 6 tsp as the juice will add to the sweetness of the dish
- If using Raisins, saute them in ghee till they fluff up, add the ground paste and cook as above
Pictures:
Final Outcome:
