Pineapple Gojju
A sweet, sour and slightly spicy gojju made with ripe pineapple and an aromatic masala paste.
Ingredients
- 1 ripe pineapple, peeled, cored and diced
- 1 lemon-sized ball of tamarind soaked in enough water to cover it
- 3 tbsp jaggery powdered
- 5-7 curry leaves
- 1/4 tsp turmeric powder
- 1 tsp black mustard seeds
- 1½ tbsp vegetable oil
- 1/8 tsp asafoetida powder or hing
- Salt
For the masala paste
- 1 tbsp skinless black gram or urad dal
- 5 tbsp grated fresh coconut
- 1/4 tsp fenugreek seeds or methi
- 1 tbsp Kashmiri chilli powder
- 2 tsp coriander seeds or dhania
- 2 tsp white sesame seeds
- 5 curry leaves
Instructions
- Heat ½tsp oil in a pan and on low heat, gently toast the ingredients for the masala paste for about 2 minutes, till fragrant, adding the Kashmiri chilli powder only in the last 20 seconds . Stir continuously taking care to not burn the spices.
- Cool the spices for 5 minutes before grinding them to a thick, smooth paste using a little water.
- In the same pan, tip in the pineapple, add a cup of water, turmeric and salt, and cook for 10 minutes till the fruit is somewhat tender.
- Now add the masala paste, and jaggery (adding a little more water if necessary), stir well and simmer for a further 10 minute till everything is well combined and you have a thickish sauce. Turn off the heat.
- In a smaller pan, heat the remaining oil till hot and temper with mustard seeds, asafoetida and curry leaves till they crackle. Pour this tempering over the cooked gojju and mix.