Pineapple - 2 cups chopped
Asafoetida/hing - a pinch
Methi/ fenugreek seeds - 1/4 tsp
Urad Dhal - 2 tsp
Red chillies - 6 or 7 no ( do not add more or this taste will dominate among other)
White Til/sesame seeds - 1 1/2 tsp
Dessicated Coconut - 3 tbsp
Turmeric powder - a pinch
Jeera/cumin seeds - few
Mustard seeds few
Curry leaves - few
Tamarind pulp - 1/4 cup(dilute)
Jaggery - a small piece
salt as needed
Oil - 1 tbsp
Just wanted to share in this recipe...which is one of my mom's and also sister's favourite. My mom learnt this recipe many years back from a cook( a cook from Mangalore)... since then it has been made in this manner though occasionally. I have had this gojju mostly served during marriages( In my hometown Bangalore).
In a kadai/frying pan heat few drops of oil add ( one after another) urad dhal,red chillies, white til, methi seeds and lastly add dessicated coconut(I did not have dessicated coconut, so have used fresh coconut). Fry till light brown... Cool it and make a paste with very little water.
Heat a pan with oil... add mustard seeds, cumin seeds, hing and curry leaves... when they pop out add pine apple pieces... reduce heat and allow it to cook for 5 - 6 minutes( till they are soft).... next add,turmeric powder, tamarind pulp and the ground paste.... cook together till raw smell from the masala leaves... also add salt and jaggery.
I had posted this recipe long back, but reposting this one with a picture to send it to Shama Nagarajan's