Pineapple Gojju

Ingredients

• 1 ripe pineapple, peeled and cubed 1 ripe pineapple, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 dried red chili, broken into pieces 1 dried red chili, broken into pieces
• 10-12 curry leaves 10-12 curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 2 tablespoons jaggery (or brown sugar) 2 tablespoons jaggery (or brown sugar)
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add cumin seeds, dried red chili, and curry leaves. Sauté for a minute until fragrant.
3. 3.
   Add turmeric powder and red chili powder. Mix well.
4. 4.
   Add the pineapple cubes and stir-fry for 2-3 minutes, ensuring they are coated with the spices.
5. 5.
   In a small bowl, mix tamarind pulp with 1/4 cup of water. Pour this mixture into the pan.
6. 6.
   Add jaggery and salt. Mix well and bring the gravy to a simmer.
7. 7.
   Cover the pan and cook for 10-12 minutes, or until the pineapple is tender and the flavors are well combined.
8. 8.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Pineapple — Ensure the pineapple is ripe and sweet for the best flavor. If the pineapple is not fully ripe, you can add a little extra jaggery to balance the sweetness.
• Tamarind pulp — Soak the tamarind pulp in warm water for a few minutes before extracting the pulp. This will make it easier to mix into the gravy.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the dried red chili.
• Adjust the sweetness and tanginess according to your preference by adding more or less jaggery and tamarind pulp.
• Serve Pineapple Gojju as a side dish with steamed rice or as a condiment with dosas or idlis.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with adding other vegetables like bell peppers or carrots to create your own variation of this dish.

Serving advice

Serve Pineapple Gojju hot as a side dish with steamed rice or as a condiment with dosas or idlis. The vibrant colors and enticing aroma will make it an instant hit at any meal.

Presentation advice

Garnish the Pineapple Gojju with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian bowl or on a plate, allowing the bright yellow pineapple pieces to stand out against the deep red gravy.